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Whole roasted fish with Asian flavours & nuoc cham
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Whole roasted fish with Asian flavours & nuoc cham

A delicious and easy whole roasted fish with Asian flavours & nuoc cham.

Prep Time
10 mins
Cook Time
25 mins
Servings: 2 -4
Cuisine: Asian

Ingredients

  • 2 carpenter fish or other sustainable white fish species, whole, gutted and scaled, or silverfish
  • 4 Coriander sprigs
  • 2 garlic cloves sliced
  • 1 lime or half a lemon, sliced
Garnish: (all optional)
  • shallots store-bought, crispy fried
  • spring onions sliced
  • Coriander fresh
  • lime wedges
Basting sauce:
  • 1 Tbsp sesame oil
  • 1 Tbsp olive oil
  • 1 Tbsp soy sauce
  • ginger small piece, grated
Nuoc cham dipping sauce
  • 3 Tbsp fish sauce tbsp
  • 3 Tbs rice wine vinegar tbsp
  • 2 lemon juice tbsp fresh
  • 50 caster sugar grams
  • 1 red chilli finely chopped, long

Instructions

    Cup of Yum
  1. Preheat the oven to 180C / 350F and line a baking tray with parchment. Cut a few diagonal slits into the flesh of the fish and mix up the basting ingredients. Liberally brush the fish with this basting inside the cavity and on either side making sure to get into the grooves.
  2. Fill each cavity with 2 sprigs of coriander, a sliced garlic clove and a couple of slices of limes. Season with salt and pepper and roast for 25 minutes until cooked.
  3. While the fish is roasting mix up the nuoc cham sauce and make the salad.
  4. Serve the fish whole on a platter garnished with crispy onions, sliced shallots/spring onions, fresh coriander and the nuoc cham drizzled over and served on the side.