Ginger And Chilli Baked Fish Recipes

Steps:

• Preheat oven to 180 degrees Celcius.
• Mix the mushrooms with the soy sauce, sesame oil, garlic and half the ginger.
• Place in large baking dish and bake for 15 minutes.
• Meanwhile, rub the remaining ginger into the fish fillets and season with salt and pepper.
• Place on top of the mushrooms and return to the oven for 10-15 minutes (this will depend on the thickness of the fillets. They are done when they flake easily with a fork.).
• While the fish is cooking, stir fry the broccoli, bok choy, chilli flakes, sesame oil and soy sauce.
• Serve the fish with the mushrooms and the delicious juice poured over the top and the broccoli stir fry to the side.

Steps:

• Preheat the oven to a hot 220 degree C.
• Make 4 deep slits diagonally across both sides of the fish.
• Place a large sheet of foil, with sides overlapping, in a large shallow baking dish.
• The dish needs to be large enough to hold the fish.
• Spray the foil with cooking oil spray and place the fish on the foil.
• Fill the cavity of the fish with layers of lime slices and ginger slices.
• Combine the oil, fish sauce, grated ginger and garlic in a small bowl.
• Rub mixture into the cuts in the fish and all over the surface.
• Bring foil around fish so it will contain the cooking juices but do not cover the top of the fish.
• Bake for about 20 minutes, or until almost cooked through.
• While fish is baking, combine the palm sugar, chilli, extra fish sauce and lime juice in a small bowl.
• Spoon this mixture over the fish and bake for another 5 minutes or until fish is just cooked through.
• You can use 2 800gram fish if you prefer, but cut the cooking time to 15 minutes.
• The fish can be rubbed with the ginger mixture up to 6 hours ahead, but only bake just before serving.

Steps:

• Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.
• Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
• Once hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.
• Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm. You'll need to fry the sea bass fillets in 2 batches.
• Heat 2 tbsp sunflower oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden.
• Take off the heat and toss in the bunch of shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut a large rectangle of foil, big enough to make a large envelope. Place the pak choi on the foil, followed by the fish, then the ginger and garlic. Pour over the soy sauce and rice wine, then season.
• Fold over foil and seal the 3 edges, then put on a baking sheet. Cook for 20 mins, open the parcel and scatter over the spring onions and coriander. Serve with brown rice and squeezed lime juice.

Steps:

• Heat oven to 200C/180C fan/gas 6. Whisk the egg white briefly to break it up. Add the spices and sugar, and whisk to combine. Add the nuts and stir or toss to coat.
• Line a baking tray with baking parchment, then pour on the nuts. Sprinkle with salt to taste. Roast for 10-15 mins. Use a spatula or spoon to break up and toss the nuts halfway through cooking. Leave to cool completely, then break up to serve.