Vietnamese baked fish with ginger recipe

  • 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. 

  • 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
  • Energy 1520kj 365kcal 18%
  • Fat 25g 36%
  • Saturates 5g 25%
  • Sugars 1g 2%
  • Salt 2.1g 35%

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


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