Twice-cooked crispy skin fish

twice-cooked crispy skin fish
1H 25M
1H 40M


Ginger dressing


1.Preheat oven to 180°C (160°C fan-forced).
2.Score fish three times both sides through thickest part. Fill cavity with lemongrass and ginger; season fish. Place fish in baking-paper-lined large shallow baking dish.
3.Roast fish, uncovered, about 50 minutes, or until cooked.
4.To make ginger dressing; stir ingredients in small saucepan, over low heat, until sugar dissolves; cool.
5.Combine dressing with chilli, onion, carrot, cabbage and herbs in medium bowl.
6.Heat oil in medium saucepan until 170°C (150°C fan-forced). Remove fish from oven; carefully pour hot oil over fish. Serve immediately with salad.

We used snapper for this recipe but you can use any whole white fish you like. Be very careful when pouring hot oil onto fish as it will splatter.


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