Whole roasted fish with Asian flavours & nuoc cham
A delicious and easy whole roasted fish with Asian flavours & nuoc cham.
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Ingredients
- 2 x whole gutted and scaled carpenters/silverfish or other sustainable white fish species
- 4 sprigs coriander
- 2 garlic cloves sliced
- 1 lime or half a lemon sliced
Garnish: (all optional)
- Crispy fried shallots store-bought
- Sliced spring onions
- Fresh coriander
- Lime wedges
Basting sauce:
- 1 Tbsp sesame oil
- 1 Tbsp olive oil
- 1 Tbsp soy sauce
- Small piece of ginger grated
Nuoc cham dipping sauce
- 3 Tbsp tbsp fish sauce
- 3 Tbs tbsp rice wine vinegar
- 2 Tbspfresh lemon juice
- 50 gm caster sugar
- 1 long red chilli finely chopped
Instructions
- Preheat the oven to 180C / 350F and line a baking tray with parchment. Cut a few diagonal slits into the flesh of the fish and mix up the basting ingredients. Liberally brush the fish with this basting inside the cavity and on either side making sure to get into the grooves.
- Fill each cavity with 2 sprigs of coriander, a sliced garlic clove and a couple of slices of limes. Season with salt and pepper and roast for 25 minutes until cooked.
- While the fish is roasting mix up the nuoc cham sauce and make the salad.
- Serve the fish whole on a platter garnished with crispy onions, sliced shallots/spring onions, fresh coriander and the nuoc cham drizzled over and served on the side.
Servings: 2 -4