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.

  • 25 mins cooking
  • Serves 4
  • Print


Ginger and chilli baked fish
  • 1.6 kilogram whole white fish
  • cooking-oil spray
  • 2 limes, sliced thinly
  • 2 centimetre piece fresh ginger (10g), sliced thinly
  • 1 tablespoon peanut oil
  • 1 tablespoon fish sauce
  • 8 piece fresh ginger (40g), grated
  • 1 clove garlic, crushed
  • 2 tablespoon grated palm sugar
  • 1 fresh large red chilli, sliced
  • 1 tablespoon fish sauce, extra
  • 1 tablespoon lime juice


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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