The Gold Coast Bulletin - - LIFESTYLE -


● 2 whole tailor fish, about 450g each

● 2 ta­ble­spoons veg­etable or sun­flower oil

● 1 ta­ble­spoon Master­foods 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.

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