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Aussie Jew Fish, spiced with Philippino Bagoong (shrimp paste), Asian calamansi/limau kasturi, Indonesian kicap manis (sweet sauce), Chinese sesame oil, black pepper, Thai fish sauce, red chilies, and spring onions.
Preheat oven to 240C
Mix sauce ingredients and add chopped calamansi skin or if you are using lemon, grate about 1 tablespoon of lemon rind.
Mix sauce well and set it aside for half hour.
Score fish for even cooking
Season with salt and pepper on both sides
Bake for 25 minutes or until crisp and cooked.
Transfer baked fish onto a platter and pour sauce over hot fish.
Serve with rice or noodles.
This sauce can also be used for grilled prawns and octopus. Also, good dipping sauce for lightly fried tofu.
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