GINGER AND CHILLI BAKED FISH

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Ginger and Chilli Baked Fish image

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

1 (1 5/8 kg) whole white fish fillets (cleaned)
2 limes, thinly sliced
2 cm fresh ginger, thinly sliced
1 tablespoon peanut oil
1 tablespoon fish sauce
2 tablespoons grated fresh ginger
1 clove garlic, crushed
2 tablespoons palm sugar
1 large red chile, sliced
1 tablespoon fish sauce, extra
1 tablespoon lime juice

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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