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Everything Begins

Asian Baked Red Fish

Posted on March 23, 2016 by Amy There have been 0 comments

Asian Style Baked Fish Asian Style Baked Red Fish

I always love a beautiful fish for lunch over Easter, I think maybe because as a kid, we always used to eat it on Good Friday. If like us, you love to eat fish but don't cook it as often as you would like at home, here is a super delicious recipe for you to try out over the Easter break.  I promise you it is super easy, super quick and super, super delish.  You will wish you had bought an extra fish - keep that in mind when out shopping for your fish!

Last week we headed to the Sydney Fish Market and Master Four picked out this beautifully fresh looking "Red Fish".   I was a bit puzzled by the fish name of "Red Fish", was it Red Snapper, Red Emperor, what was it?  I asked the guys on the counter and they shouted at me "Red Fish, It's Red Fish".  I kept asking what type of Red Fish and in the end they shut me up with, it is a strong tasting fish that Asians like to use for soup and things.  Oh well I thought, it looks super fresh, it is liked by Asians, I love Asian food, so well, let's do this.  We snapped it up and took it home and then scratched our head over what we should do with it.

Here's what we came up with, a beautiful Chinese Inspired Baked Fish - and don't be put off by strong tasting, I didn't find it strong tasting at all and my four year old said it was the best dinner I have ever made! So there we go!

Asian Inspired Red Fish Recipe The Yummiest Baked Red Fish Recipe

  • 1 Red Fish - not sure of the weight but you can probably judge by the photo
  • 2 tbs Shaoxin Rice Wine
  • 2 tbs Light Soy
  • 1 tbs Ginger, chopped finely
  • 1 tsp Sesame Oil
  • 3 tbs Peanut Oil
  • 2 to 3 Spring Onions, shredded diagonally (soak in ice water if you want beautiful curly tendrils but not necessary)
  • 3 tbs Ginger, shredded as finely as possible (like hair)
  • Freshly Ground White Pepper
  • A Dozen Sprigs of Coriander
  1. Rub a little olive oil onto the bottom of an ovenproof dish, pop the fish into the dish and slit three times (at 3cm intervals) to the bone on both sides of fish.
  2. Spoon over the mixture of rice wine, soy, chopped ginger and sesame and gently massage over the entire fish, pushing the ginger and spring onion into the slits.   Pop it in the fridge to marinate for 10 minutes or so.
  3. Put the fish into the oven at 180C and cook for around 15-20 minutes (dependent on your oven). To test if fish is cooked insert a small sharp knife into the thickest part of the flesh and part gently. If the flesh is not pink and translucent it is cooked. Remove from heat and set aside.
  4. Heat peanut oil in a hot wok or frying pan until it is smoking. Sprinkle fish with spring onions, shredded ginger and pepper then slowly pour hot oil over fish to crisp the skin up and scald the aromatics. Garnish generously with sprigs of coriander. Serve with steamed jasmine rice and broccolini.

This dish will be back on our menu regularly - let us know what you think in the comments!  Enjoy!

This post was posted in Recipes and was tagged with Asian Fish Recipe, Baked Fish Recipe, Recipe, Red Fish Recipe