Baked fish with chilli and ginger

Recipe from: 11/1/2002 12:00:00 AM
Ingredients 6
Servings 1


Serving Change
  • 1
    medium-sized whole fish, gutted and scaled - Steenbras, baby kabeljou or Red Roman
  • 2
    mild fresh red chillies, deseeded and thinly sliced into long strips
  • 1
    7 cm knob fresh ginger, peeled and sliced into thin strips
  • 30
    fresh coriander, well-washed
  • 1
    large lemon, juice
  • 65
    olive oil


Place fish on a large sheet of foil - shiny side in - make sure the foil is double the size of the fish.
Mix chilli, ginger and 3/4 of the coriander together.
Lay fish lengthways on one side of the foil.
Season the cavity of the fish and poke in a bit of the chilli mixture.
Drizzle fish with lemon juice and olive oil, and season well.
Scatter remaining chilli mixture over fish.
Wrap fish in foil.
Create a dome with the foil, securing the sides well so that the juices don't escape.
Bake fish in a preheated 220 °C oven for 20 to 30 minutes.
Carefully unwrap - don't burn yourself on the steam.
Scatter with remaining fresh coriander and serve immediately with jasmine rice, some lemon wedges and salad.

Read more on: fish/seafood  |  bake


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