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Whole fish with Vietnamese salad

Name: Whole fish with Vietnamese salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: /asian recipes
Ingredients: 3cm piece ginger, cut into very thin strips; 1/2 cup (125ml) white wine; 1/2 cup (125ml) light soy sauce; 1 teaspoon caster sugar; 4 plate-sized (about 500g) whole fish (such as barramundi or snapper); 1 carrot, peeled, cut into matchsticks; 6 spring onions, cut into matchsticks; 1 yellow capsicum, very thinly sliced; 50g raw peanuts, chopped; 1 cup coriander leaves, chopped; 1 long red chilli, seeded, thinly sliced; 1/3 cup (80ml) fish sauce; Juice of 1 lime

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For the most tender, succulent and flavourful fish, bake it whole and top with a crunchy, zingy Vietnamese salad.

3cm piece ginger, cut into very thin strips
1/2 cup (125ml) white wine
1/2 cup (125ml) light soy sauce
1 teaspoon caster sugar
4 plate-sized (about 500g) whole fish (such as barramundi or snapper)

Vietnamese salad

1 carrot, peeled, cut into matchsticks
6 spring onions, cut into matchsticks
1 yellow capsicum, very thinly sliced
50g raw peanuts, chopped
1 cup coriander leaves, chopped
1 long red chilli, seeded, thinly sliced
1/3 cup (80ml) fish sauce
Juice of 1 lime

Method

1.

Preheat the oven to 180°C. Lightly oil a large baking dish.
2.

Combine the ginger, wine, soy sauce, sugar and 1/3 cup (80ml) of water.
3.

Make 2-3 slashes in the flesh of each fish. Lay in prepared dish and drizzle with the soy and wine mixture. Place in the oven and bake for 10-15 minutes or until the flesh flakes easily when tested with a fork.
4.

Make Vietnamese salad by combining carrot, spring onions, capsicum, peanuts, coriander and chilli in a bowl. Add fish sauce and lime juice and toss to combine.
5.

To serve, place a fish on each serving plate, top with some Vietnamese salad, and drizzle with any leftover pan juices.