Whole fish in ginger and soy sauce

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Whole fish in ginger and soy sauce
Whole fish in ginger and soy sauce
Prep Time:
Servings:
Cooking Time:
Ingredients
Method

When you buy a whole fish, make sure it’s fresh. To test for freshness, poke the fish with your finger – the flesh should spring back.

Preheat the oven to 200 °C.

1. Using a sharp knife, remove any scales, especially on the belly, near the fins and on the head and tail. Cut off the fins with kitchen scissors but leave the head and tail intact. Slit the underside and remove the innards. Put the fish on a baking sheet.

2. Heat 30 ml (2 T) of the oil and the ginger in a saucepan until the ginger sizzles. Add the water, salt, sugar, soy sauce and pepper and bring to a simmer.

3. Add the rest of the oil and the spring onions and simmer for 3 minutes. Spoon evenly over the fish and bake for 12 minutes.

To serve 

4. Put the fish on a platter and scatter the coriander and chilli on top.

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