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caramel & cocoa

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Wednesday, January 9, 2013

Baked Seabass with soy sauce (& other stuff)

For my birthday H sent me to a Vietnamese cooking lesson. As a result, "Faux" Vietnamese dishes feature  nearly weekly in this house. One of my favorites, probably because it is embarrassingly easy, is the Baked Seabass in soysauce (& other stuff).

I bring the golden fish out whole and set on the table (oohh lala factor) as we all dig in. The only precautionary measure you need to take is making sure you remove all of the bones before giving it to children.

I've adapted the recipe from Leluu's site to use everyday ingredients that you probably already have.


2 x Seabass/ Bream or Carp - whole, scaled and gutted
1 large onion sliced in circles
1 x Bulb Garlic - un-peeled, halved
Thumb of Ginger - Sliced
1/2 x Lemon or Lime, (remove the skin because the skin makes it bitter)
Soy Sauce
Cider Vinegar or Lime

Preheat the oven to 180C/160CFan (360F).
Place the fish into a baking tray. Prepare the vegetables and stuff inside the fish and around the tray. Drizzle with some olive oil and cover with foil.
Bake for 40 mins, then remove the foil and bake further on fan assist or turn up to 250 for a further 10 mins till skin is golden brown and crispy.


In a hot sauce pan, add a splash of oil. Pour 75ml (3oz) of a mix of soy sauce. Add about a tablespoon of sugar and a tablespoon of cider vinegar or lime juice. Taste for the balance of sweet, sour and salty. If it is too sweet, add more sour, if it is too salty add more sweet, if it is too sour add more sweet. Serve with the fish. 

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