Whole fish baked in paper

By admin
29 May 2010

1 whole fish, cleaned (we used silverfish)


1 lemon or 2 limes, sliced

1 bunch spring onions


30 ml (2 T) sesame oil

3 garlic cloves, chopped

3-cm piece of ginger, sliced in thin strips (julienned)

3 red chillies

60 ml (¼ c) rice vinegar

60 ml (¼ c) soy sauce

5 ml (1 t) fish sauce

60 ml (¼ c) soft brown sugar

15-30 ml (1-2 T) lemon juice

Preheat the oven to 180 °C.

Grease a large baking sheet with oil.


Salt the fish.

Stand for 10 minutes.

Make three incisions on each side.

Put lemon slices in each incision.

Place the fish in a non-metallic bowl.


Mix the ingredients (except the sugar and juice).

Pour over the fish.

Marinate for 15 minutes.

Turn fish over and marinate another 15 minutes.

Place 2 large sheets of baking paper (not wax paper) on the baking sheet. Brush with oil.

Place the spring onions, except for 2, on the paper.

Remove the fish from the marinade and place on the onions.

Bring the sides of the paper together and fold over three times.

Ensure there’s enough room at the top for steam to accumulate.

Secure the paper with wooden washing pegs and fold the other two sides in as if you’re making up a parcel.

Secure with wooden pegs.

Bake for 30-40 minutes or until the fish is done and flakes easily.

Pour the marinade into a saucepan, add the sugar and reduce until syrupy.

Stir in the fresh lemon juice.

Remove the pegs, fold the package open and pour the sauce over the fish.

Serve with jasmine rice.

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