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–+ servings

Baked Whole Fish with Ginger and Spring Onions

Christian Gott
As your fishmonger to gut and de-scale your fish for you, and to incise three deep cuts on each side of the fish. Allow on medium sized whole Sea Bream per person.
3.67 from 3 votes
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Prep Time 15 minutes
Cook Time 35 minutes

Ingredients
  

  • 4 Sea Bream
  • 6 Spring Onions trimmed and cut into very thin 3cm strips
  • 150 ml Dark Soy Sauce
  • 3 pieces Stem Ginger
  • ½ Red Chilli finely sliced
  • 2 tablespoons Toasted Sesame Oil
  • 2 tablespoons Vegetable Oil
  • A splash Rice Wine Vinegar
  • 1 teaspoon Soft Brown Sugar
Course Main Course, Main Dish
Cuisine Chinese
Servings 4 people

Equipment

  • 1 large non-stick baking tray

Instructions
 

  • Preheat the oven to 400 F / 200 C / Gas Mark 6. Finely grate the stem ginger and mix with the sugar, soy sauce, sesame oil and rice wine vinegar.
  • Pour the vegetable oil onto a large deep sided, non-stick baking tray and place in the fish.
  • Drizzle one dessert spoon of the soy ginger mix over each fish.
  • Place in the oven and cook for twenty-five to thirty minutes until the skin is crisp and the fish is cooked. Remove from the oven.
  • Carefully lift each fish on to a pre-warmed plate and spoon over the remaining dressing and garnish with spring onions and chilli. Served with steamed rice.

Notes

Allergens in this recipe are;
 
 
   Raw Fish Sesame Seeds Flour and soya in the soy sauce
 
Please see the Allergens Page
Keyword Baked Fish, Chinese Food, Chinese Recipes, Whole Fish
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