adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Whole fish with Vietnamese salad
Whole fish with Vietnamese salad
0 Likes
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Impress guests with ginger soy baked whole snapper, served with a zesty Vietnamese salad.
Ingredients:
  • 125ml wine
  • 125ml soy sauce
  • 3cm piece ginger, cut into very thin strips
  • 5.00 gm caster sugar
  • 4 plate-sized (about 500g) whole fish (such as barramundi or snapper)
  • 1 carrot, peeled, cut into matchsticks
  • 6 spring onions, cut into matchsticks
  • 1 yellow capsicum, very thinly sliced
  • 50g raw peanuts, chopped
  • 250.00 ml coriander leaves, chopped
  • 1 long red chilli, seeded, thinly sliced
  • 80ml fish sauce
  • Juice of 1 lime
Instructions:
  • Preheat your oven to 180°C and lightly oil a large baking dish.
  • Mix together the ginger, wine, soy sauce, sugar, and 1/3 cup (80ml) of water until well combined.
  • Score each fish with 2-3 slashes. Arrange in a baking dish and generously drizzle with the soy and wine mixture. Bake in the oven for 10-15 minutes, or until the fish easily flakes with a fork test.
  • In a bowl, mix together carrot, spring onions, capsicum, peanuts, coriander, and chili. Drizzle with fish sauce and lime juice, then toss everything together.
  • Serve each plate with a fish, a portion of Vietnamese salad, and a generous drizzle of remaining pan juices.

Similar Recipes