Steam Fish with Asian Dressing Recipe

Steam Fish with Asian Dressing Recipe

750 g whole fish (such as snapper or barramundi), scaled, cleaned

2 tablespoons peanut oil, plus extra to brush

1 tablespoon sesame oil

1 tablespoon fish sauce

2 tablespoons brown sugar

1 long red chili, seeds removed and cut into thin strips

2 cm piece fresh ginger, peeled and cut into thin strips

2 garlic cloves, crushed

Fresh coriander (cilantro) leaves, to garnish

Method:

Preheat oven to 200 degrees Celsius.  Line a baking tray with baking paper.  Cut 3 large slashes on each side of the fish with a sharp knife, brush with extra peanut oil and place on the prepared tray.  Bake for 10 minutes or until crisp and cooked through.  Alternatively, the fish can be pan-fried in a little oil until crisp and cooked through instead of baking.

Meanwhile, place the peanut and sesame oils, fish sauce and brown sugar in a small pan and cook over medium heat for 5 minutes.  Transfer the cooked fish to a serving platter.  Place the chili, ginger and garlic on top of the fish and then immediately pour the hot oil over the fish.  Garnish with coriander leaves and serve hot.