Ingredients

Method

• 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

Ingredients

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