GINGER AND CHILLI BAKED FISH
This looks so wonderful! I haven't made this yet but will soon, my mouth is watering already! I would serve this on a bed of coconut or lemon rice with an Asian salad and fresh steamed bok choy.
Provided by dale7793
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to a hot 220 degree C.
- Make 4 deep slits diagonally across both sides of the fish.
- Place a large sheet of foil, with sides overlapping, in a large shallow baking dish.
- The dish needs to be large enough to hold the fish.
- Spray the foil with cooking oil spray and place the fish on the foil.
- Fill the cavity of the fish with layers of lime slices and ginger slices.
- Combine the oil, fish sauce, grated ginger and garlic in a small bowl.
- Rub mixture into the cuts in the fish and all over the surface.
- Bring foil around fish so it will contain the cooking juices but do not cover the top of the fish.
- Bake for about 20 minutes, or until almost cooked through.
- While fish is baking, combine the palm sugar, chilli, extra fish sauce and lime juice in a small bowl.
- Spoon this mixture over the fish and bake for another 5 minutes or until fish is just cooked through.
- You can use 2 800gram fish if you prefer, but cut the cooking time to 15 minutes.
- The fish can be rubbed with the ginger mixture up to 6 hours ahead, but only bake just before serving.
Nutrition Facts : Calories 436.4, Fat 8.8, SaturatedFat 1.6, Cholesterol 268, Sodium 985.1, Carbohydrate 12.2, Fiber 1.2, Sugar 7.9, Protein 74.3
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