Asian inspired whole baked fish

Whole Baked Snapper, with fresh chilli, ginger, coriander and Asian sauce. Cooked using Circo Roast, Vario Steam and meat probe by Neff.

This delicious recipe:

Gluten free


☆. 1 x 1.5-2kg fresh whole snapper or similar, gutted and scaled
☆. 1 x 8-10cm piece of ginger, peeled and cut into thin strips
☆. 5 spring onions, chopped
☆. 1 or 2 long red chillies (depending on your taste), deseeded and cut into thin strips
☆. 1 bunch coriander, stalks roughly chopped and leaves separated
☆. 100g fresh bean shoots
☆. 3tbs soy sauce
☆. 2tbs sesame oil
☆. 2tbs fish sauce
☆. 2 fresh limes

Makes about 4 serves

  1. Preheat oven on CircoRoast 180°C, added medium steam
  2. Make some small cuts in the skin of the whole fish on each side. Line a baking tray with baking paper. Place fish on tray and stuff the cavity with the coriander stalks, and half of the ginger, chilli and spring onion. Scatter the top of the fish with the remaining ginger, spring onions and chilli with a few coriander leaves.
  3. Mix together the soy sauce, sesame oil and fish sauce with the juice from 1 lime. Drizzle the sauce over the top of the fish. Insert meat probe int he thickest part of the fish, behind the head. Place the tray in the oven on level 2. Plug in core probe to the oven and set core temperature to 67°C. Close oven door and cook until oven alarms. Fish will take approximately 30-40 minutes, depending on size.

Serve up the fish in the middle of the plate, top with coriander and fresh bean shoots and squeeze the juice of the last lime.