Baked fish with Asian flavours

Baked fish with Asian flavours

Ingredients

Sauce:

• 60ml (cup) oyster sauce
• 60ml (cup) soy sauce
• 3-4 cloves garlic, crushed
• 15ml (1 tbsp) fish sauce
• 30ml (2 tbsp) palm or brown sugar
• Pinch of black pepper
• 15ml (1 tbsp) lime or lemon juice
• 2 fresh red chillies, sliced
• 1 stalk lemon grass, cut into thin rings

Fish:

• 1 whole sustainable fish (about 1kg), butterflied
• 1 lemon, thinly sliced
• Handful fresh basil
• Handful fresh coriander
• 5cm fresh root ginger, peeled and grated
• 1 stalk lemon grass, sliced lengthways
• Salt and pepper
• Olive oil

Method:

Preheat oven to 180°C. Mix the sauce ingredients together in a bowl and set aside. Cut lengthways slits into the skin side of the fish, without cutting right through. Place fish skin side down on a foil-lined baking tray. Place the lemon, basil, coriander, ginger and lemon grass on one side of the fish and fold the other side over to enclose. Rub the skin with salt, pepper and olive oil. Cover with foil and bake for 20 minutes until just cooked through - it's a sin to overcook fish. Increase the oven temperature to 200°C. Open up the foil, pour the sauce over the fish and bake for a further 10-15 minutes until nicely golden brown. Serve immediately.

Serves 2-4