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Peanut butter-and-chocolate bark

10 minutes

Afternoon tea

Whole roasted fish

45 minutes

Whole roasted fish

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

1 kg whole sustainable white fish

For the dressing:

1 t fresh ginger, crushed
1 clove garlic, crushed
1 green chilli, thinly sliced
1 T fish sauce
1 T fresh lime juice
2 T ponzu sauce
3 T Japanese sake
4 spring onions, thinly sliced
2 T seaweed sprinkle

Method

1. Preheat the oven to 180°C.

2. Pat dry the fish and score the skin on both sides without cutting through the flesh. Transfer to a baking tray and bake for 45 minutes, or until the skin is golden and crispy.

3. To make the dressing, combine the ginger, garlic, chilli, fish sauce, lime juice, ponzu and sake in a small bowl. When the fish comes out of the oven, add the spring onions and seaweed sprinkle to the dressing, drizzle over the fish and serve immediately.

Cook's note: Find seaweed sprinkle at Asian supermarkets – or make your own by blitzing a few nori sheets with chilli powder to taste, then adding toasted sesame seeds.

Find more fish recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Lerato Motau

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Whole roasted fish

Ingredients

Method