Name: Ginger, soy and lime baked fish
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 1 fish cleaned and butterflied; 300 g baby leeks; coconut rice steamed with fresh lime to serve; 2 spring onions finely sliced; 1 tbsp fresh ginger grated; 2 garlic cloves crushed; 60 ml soy sauce; 2 tbsp sweet chilli sauce; 2 limes; 2 tsp honey; 2 tsp sherry; 1 tsp sesame oil; 1.5 tsp Chinese five-spice powder; 5 g fresh coriander finely chopped

Recipe Disclaimer

Tap for method

Ingredients (14)

1	fish — cleaned and butterflied
300 g	baby leeks
	coconut rice — steamed with fresh lime to serve

MARINADE:

2	spring onions — finely sliced
1 tbsp	fresh ginger — grated
2	garlic cloves — crushed
60 ml	soy sauce
2 tbsp	sweet chilli sauce
2	limes
2 tsp	honey
2 tsp	sherry
1 tsp	sesame oil
1.5 tsp	Chinese five-spice powder
5 g	fresh coriander — finely chopped

Tap for ingredients

Method:

Preheat oven to 200°C.

Place a large sheet of baking paper or foil onto a baking tray and place leeks onto the bottom half. Set aside.
Place all marinade ingredients into a bowl and mix well.
Place fish on top of leeks and, using a sharp knife, score the fish by making vertical cuts 5cm apart along the length of the fish from head to tail.

Spoon some of the marinade in between the butterflied fish and pour the rest over the whole fish, making sure to spoon some into the cuts that have been made.
Season fish with freshly ground black pepper.
Bring the edges of the baking paper together and fold to form a sealed parcel.
Bake in the oven for 30-40 minutes or until the fish is cooked.
Serve with steamed coconut rice and wedges of fresh lime.

Recipe reprinted with permission of Source Food.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.