Fish Family friendly Main

Roasted whole fish with long green shallots and sesame

Name: Roasted whole fish with long green shallots and sesame recipe
Yield: 6
Ingredients: 1.9-2.2kg whole snapper or barramundi, scaled, gutted, seasoned very well inside and out; 2 long green shallots, sliced; 250.00 ml small coriander sprigs; 1 long red chilli, roughly chopped; 2 tsp toasted black sesame seeds; 2 limes, cut into wedges (see note); 1/2 bunch coriander stalks; 2 long green chillies, chopped; 6 garlic cloves; 25g ginger; 2 long green shallots, cut into 4cm pieces; 60ml olive oil; 2 tsp sesame oil; Zest of 2 large limes

Rate now

Jump to recipe

by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

May 30, 2023

This roasted whole fish recipe by Darren Robertson and Magdelana Roze tastes as spectacular as it will look on your table.

1.9-2.2kg whole snapper or barramundi, scaled, gutted, seasoned very well inside and out
2 long green shallots, sliced
1 cup small coriander sprigs
1 long red chilli, roughly chopped
2 tsp toasted black sesame seeds
2 limes, cut into wedges (see note)

Coriander and chilli marinade

1/2 bunch coriander stalks
2 long green chillies, chopped
6 garlic cloves
5cm (25g) piece ginger, peeled, chopped
2 long green shallots, cut into 4cm pieces
1/4 cup (60ml) light olive oil
2 tsp sesame oil
Zest of 2 large limes

Method

1.

For the marinade, place all ingredients in a food processor and whiz until well combined and coarsely chopped.
2.

Preheat oven to 200°C/180°C fan-forced. Grease a large wire rack, then set rack over a large, deep baking tray.
3.

Using a sharp knife, score fish on each side, then transfer to prepared rack. Spoon one-third of the marinade inside the fish cavity, spreading evenly. Rub remaining marinade over top of fish.
4.

Roast for 25-30 minutes until just cooked. Remove from oven. Switch oven to grill function, on high. Return fish to oven and grill for 2-3 minutes until skin starts to blister and marinade caramelises.
5.

Transfer fish to a serving platter. Sprinkle with shallot, coriander, chilli and sesame seeds, and serve with lime wedges alongside.

Rate now

Recipe Notes

Any leftover fish can be shredded and used in fish cakes. You can also use the fish frame to make stock.

Cut leftover limes from zesting for the marinade into wedges to serve. The fish can be prepared and left to marinate in the fridge, covered, for up to 2 hours ahead, if you like.