The main problem people have with cooking fish is the tendency to over cook it. Regardless of the size of the fish or the flavours we add to it, just one minute too long in the pan can undo all the love and care we take to put together a great meal.
So people tend to shy away from cooking fish.
Then again, you can cook fish by baking it, wrapped in a sheet of foil or baking paper and, because it’s steamed rather than fried, the results are a more evenly cooked fish with succulent juicy flesh.
Whole fish are showstoppers if you are at a barbecue or entertaining, but fish fillets cook quickly. The choice is yours.
4 fish fillets, approximately 180g each or one whole fish, approx 800g, such as snapper, flathead; 4 tbsp soy sauce or kecap manis; 4 tbsp oyster sauce; about 5-7cm piece fresh ginger, peeled and cut into very fine julienned strips; 6 cloves garlic, very finely sliced; 1 tbsp fish sauce; 1 tbsp rice wine vinegar; 2 tbsp brown sugar; 2 large spring onions, trimmed, cut into 5cm lengths, then finely julienned lengthways; 1 large red chilli, de-seeded and finely julienned (optional)
Preheat oven to 180°C.
Place fillets or whole fish on a piece of foil big enough to completely encase the fish. If using a whole fish, slash two or three cuts along the deepest parts of the fish.
Combine soy, oyster sauce, ginger, garlic, chilli, brown sugar, fish sauce and rice wine vinegar in a bowl and combine well.
Spoon a little over the fish fillets. If using a whole fish, rub a little of the mixture into the cuts along the fish. Fold up the foil so that it covers the fish. Scatter with some spring onion strips. Seal the edges of the foil around three sides, then pour a little more of soy mixture into each parcel before sealing up the fourth side.
Place in a shallow baking tray and bake for 8-10 minutes only, or 15 minutes for a whole fish. You can also do this on a barbecue plate (only a covered barbecue, bake as for an oven at the same temperatures) or in a bamboo steamer over a wok.
Fish should be soft and succulent. Bring parcels to the table and open them up on the plate. Serve with steamed vegetables and some steamed rice.
$15.00- $18.00 for four people depending on cost of fillets