ASIAN-STYLE OVEN-BAKED FISH

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

INGREDIENTS

2 whole fish, about 450g each (see note) 2 tablespoons vegetable or sunflower oil 1 tablespoon sesame seeds 2cm piece ginger, peeled, cut into wafer- thin strips 1 red chilli, seeds removed, cut into thin strips 1/3 cup (80ml) soy sauce 1 tablespoon white wine vinegar 2 shallots (spring onions), sliced diagonally, to garnish Steamed brown rice, to serve

METHOD Step 1

Preheat the oven to 220°C.

Step 2

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 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 (the flesh will flake away easily when tested with a fork).

Step 3

Meanwhile, place the ginger, chilli, soy, vinegar and 2 tablespoons of water in a 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.