|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|
|1 tsp||sesame oil|
|1.5 tsp||Chinese five-spice powder|
|5 g||fresh coriander — finely chopped|
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.
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