Vietnamese baked fish with ginger recipe
Ingredients
1 whole fish, 600 단g, use sea bass red snapper grouper or carp
2tbsp cooking oil
2 cloves of garlic, peeled and chopped
3 dried chinese mushrooms, soaked stems discarded and sliced
2 stalks of lemon grass, thinly sliced
1 Red chilli, seeded and cut into strips
1/2tbsp of potato flour/Corn flour, mixed with 3tbsp stock to make thickener
Seasoning (combined)
1tbsp chopped dill
Sesame dressing
1tbsp sesame oil
1tbsp groundnut oil
Sauce (combined)
90ml ginger wine
1tbsp fish sauce
1tsp light soy sauce
1/2tsp sugar
250ml chicken stock
2tbsp wine vinegar
Gut and clean fish. Make 2 diagonal slits on each side of fish. Season with combined seasoning ingredients and set aside. Bake fish in an oven preheated to 200°C for 35-40 minutes. Heat oil in a wok. Stir-fry garlic, mushrooms, lemon grass and ginger until fragrant. Pour in combined sauce ingredients and bring to the boil. Reduce heat and simmer for 5 minutes. Stir in red chilli and thickener. Pour over hot baked fish. Note: For non-drinkers, use any type of rice vinegar instead of wine vinegar.
