Asian-style oven­baked fish

Port Douglas & Mossman Gazette - - SPORT -

WITH just a few Asian herbs, turn the catch-of-the-day into a fish din­ner sen­sa­tion.

• 2 whole fish, about 450g each.

• 2 ta­ble­spoons veg­etable or sun­flower oil. • 1 ta­ble­spoon sesame seeds. • 2cm piece ginger, peeled, cut into thin strips • 1/3 cup soy sauce. • 1 ta­ble­spoon white wine vine­gar.

• 2 shal­lots, sliced di­ag­o­nally to gar­nish

• Steamed brown rice to serve.

220C.

Pre­heat the oven to

Clean and scale the fish. Make 2 slashes in the thick­est part of the fish flesh.

Brush a roast­ing pan with 1 ta­ble­spoon of the oil and place fish in the pan.

Brush the flesh with the re­main­ing oil, sea­son with salt and pep­per, and sprin­kle with the sesame seeds.

Bake for 20-25 min­utes or un­til the fish are cooked through.

Mean­while, place the vine­gar, ginger, soy, chilli and 2 ta­ble­spoons of wa­ter into s pan.

Cook over low heat un­til the ginger and chilli have started to soften.

Place the fish on a large plate and pour the Asian-style dress­ing over top. Gar­nish with shal­lots and serve with rice.

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