Baked fish with sticky sauce

Готовим Fish Baked fish with sticky sauce

This fish with Asian inspired flavours will transport your tastebuds on a culinary journey.

Lables: High protein Low carb Low kilojoule Egg free Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Preheat the oven to 190°C.
  2. Make 3 deep slashes in one side of the fish, brush with oil and sprinkle with sesame seeds. Place in a greased baking dish and bake for 25 minutes.
  3. Heat 1 tablespoon of the oil in a wok over high heat. Add garlic and cook until golden (don't burn or it will taste bitter). Transfer to paper towel to drain. Add ginger and chilli to wok and stir-fry for 1 minute, then add sugar, fish sauce, tamarind and lime juice. Cook for 1-2 minutes until syrupy. Transfer to a jug and set aside. Clean and dry wok. Add remaining oil over high heat. When hot, add Thai basil (ensure basil is completely dry) and fry for 1-2 minutes until crisp.
  4. To serve, place fish on a platter, pour sauce over and garnish with garlic, basil, shallots and coriander.

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1 large whole fish
80ml vegetable oil
2 tbsp sesame seeds
2 garlic cloves, sliced
1 small piece fresh ginger, peeled, cut into thin strips
2 long red chillies, seeded, thinly sliced
3/4 cup grated palm sugar*
120ml fish sauce
4 tbsp tamarind concentrate*
100ml lime juice
1 cup Thai basil leaves
2 tbsp fried Asian shallots*
Fresh coriander leaves, to garnish

Adv

Autors
Preparation time
15
Cooking time
35
Difficulty
Hard
Serves
6 people
Method
Baking
Category
Fish
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