Vietnamese baked fish with ginger recipe

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  • Serves 4
  • 20 mins to prepare and 40 mins to cook
  • 365 calories / serving
  • Healthy
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Vietnamese baked fish with ginger and mushroom sauce HERO

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.

step cooking vietnam coverRecipe from The Asian Fish Cookbook, By Betty Saw, Published by Marshall Cavendish International. Click here to buy the book.

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  • Ingredients

  • 1 whole fish, 600–800g, 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
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  • Energy 1520kj 365kcal 18%
  • Fat 25.3g 36%
  • Saturates 4.9g 25%
  • Sugars 1.4g 2%
  • Salt 2.1g 35%

of the reference intake
Carbohydrate 4.6g Protein 29.8g Fibre 0.2g

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