Quick & Easy

Ginger and chilli baked fish

Serving up a whole fish for dinner always makes an impact, and this powerfully spicy ginger and chilli baked fish is no exception.
Ginger and chilli baked fish



1.Preheat oven to 220°C (200°C fan-forced).
2.Make four deep slits diagonally across both sides of fish. Place large sheet of foil, with sides overlapping, in large shallow baking dish.
3.Coat foil with cooking-oil spray; place fish on foil. Fill cavity of fish with layers of lime and sliced ginger.
4.Combine oil, fish sauce, grated ginger and garlic in small bowl; rub mixture into cuts all over surface. Bring foil up around sides of fish to catch cooking juices; do not cover top.
5.Roast about 20 minutes or until almost cooked through.
6.Meanwhile, combine sugar, chilli, extra fish sauce and juice in small bowl; spoon over fish. Roast 5 minutes or until fish is browned and just cooked through.

You may prefer to use two 800g fish; for this size, reduce cooking time to 15 minutes.


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