Description
A delightful and aromatic dish with perfectly roasted fish infused with soy sauce and ginger, perfect for any gathering.
Ingredients
Scale
- 1 whole New Zealand Sea Bream (cleaned and scaled)
- 2 tablespoons Canola Oil (or vegetable oil)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1 teaspoon Freshly Ground White Pepper
- 1/4 cup Chopped Cilantro (or parsley)
- 3 cloves Garlic (fresh)
- 2 tablespoons Minced Ginger (or ginger paste)
- 1/4 cup Soy Sauce (reduced-sodium for a healthier option)
- 1 tablespoon Sesame Oil (omit if allergic to nuts)
- 1 tablespoon Fish Sauce (optional)
- 1 Lime (for slices and serving)
- 1/4 cup Fresh Cilantro (for serving)
- 2 stalks Green Onions (sliced)
- 2 Fresno Chilies (optional)
Instructions
- Preheat the oven to 425ºF (220ºC).
- Score the fish by making three parallel 2-inch slashes on each side.
- Rub the fish with canola oil, ensuring to coat all surfaces.
- In a small bowl, mix cilantro, garlic, ginger, sesame oil, soy sauce, and fish sauce (if using). Season with salt and white pepper to taste.
- Coat the fish thoroughly with the ginger-soy mixture, massaging it into the scores and the cavity.
- Insert lime slices into the cavity of the fish.
- Place the fish on a baking sheet and bake for 28-30 minutes or until flaky and fully cooked.
- Transfer to a serving platter and garnish with cilantro, green onions, and Fresno chilies.
Notes
For best flavor, use fresh, high-quality ginger and adjust seasoning as desired. Marinating the fish beforehand is a great option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 60mg