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Baked fish with sticky sauce
Baked fish with sticky sauce
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Asian-inspired fish dish for a flavorful adventure.
Ingredients:
  • 1 large (about 1 1/2kg) whole fish (such as snapper or ocean trout)
  • 80ml (1/3 cup) vegetable oil
  • 24.00 gm sesame seeds
  • 2 garlic cloves, sliced
  • 1 small piece fresh ginger, peeled, cut into thin strips
  • 2 long red chillies, seeded, thinly sliced
  • 187.50 ml grated palm sugar*
  • 120ml (6 tbsp) fish sauce
  • 80.00 ml tamarind concentrate*
  • 100ml (5 tbsp) lime juice
  • 250.00 ml Thai basil leaves
  • 40.00 ml fried Asian shallots*
  • Fresh coriander leaves, to garnish
Instructions:
  • Preheat the oven to 375°F for a perfectly baked dish.
  • Score the fish with 3 deep slashes, coat with oil, and sprinkle sesame seeds. Transfer the fish to a greased baking dish and bake for 25 minutes.
  • In a wok over high heat, heat 1 tablespoon of oil. Sauté garlic until golden; be cautious not to burn it. Drain on a paper towel. Add ginger and chili to the wok, stir-fry for 1 minute. Add sugar, fish sauce, tamarind, and lime juice. Cook until syrupy, about 1-2 minutes. Set aside. Clean the wok and add the remaining oil over high heat. Fry Thai basil until crisp, about 1-2 minutes.
  • Present the fish elegantly on a platter, generously drizzle with the flavorful sauce, and beautifully garnish with garlic, basil, shallots, and coriander.

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