Baked Fish


  • Fish

  • 4 Fish Fillets with skin on one side. Eg/ snapper or blue-cod

  • 1 Stalk Lemongrass

  • 100 g Ginger

  • 1 Red chilli optional

  • 1 Lime zested & juiced

  • Stir Fry

  • 1 teaspoon Sesame Oil or olive oil

  • 2 Stalks spring onions

  • 1 small red capsicum

  • 2 bunches Bok choy or choy sum

  • 1 daikon radish

  • 1 punnet Baby Corn

  • Mint

  • Coriander

  • Thai Basil

  • Sauce

  • 1 teaspoon Oyster sauce

  • 1 teaspoon Fish sauce

  • 1 teaspoon Soy sauce

  • of 1 Lime

  • 1 Garlic Clove finely chopped


  • 1.

    Place fish in alfoil. Slice ginger, lemongrass, chilli up finely and scatter over fish with lime juice and zest.

  • 2.

    Wrap in foil and place in a moderate over (180c) for approx 20 minutes. While fish is baking you can make the stir fry.

  • 3.

    Stir fry: Heat wok over high flame. Add sesame oil and coat wok with it.

  • 4.

    Slice vegetables into thin strips, ensuring they are all of equal size and length.

  • 5.

    Add capsicum, celery, baby corn and diakon to the wok and toss until heated through.

  • 6.

    Combine oyster, fish, soy sauce and garlic with lime juice and add to vegetables.

  • 7.

    Toss through and add asian greens and herbs at last minute. Toss and serve.

  • 8.

    Place stir fry vegetables in the centre of you plate. Lay fish across the top – garnishing with fresh herbs and a wedge of lime.

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