Asian-style ovenbaked fish
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.
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.