Hot and sour whole baked fish

A fabulous fish dish that is sure to impress your guests. Full of fresh flavours, a variety of vegetables and a stunning sweet and sour sauce.

SERVES 6
TIME TO MAKE 45 - 1 hour
MEAL TYPE Dinner
SERVES 6
TIME TO MAKE 45 - 1 hour
MEAL TYPE Dinner

Method

  1. Remove the scales, guts, head and fins from the fish and rinse out
  2. Slice deep cuts through the fish flesh to the back bone on both sides at 2cm intervals
  3. Refrigerate until needed
  4. Mix flour, 5 spice, ground cumin and ground coriander and set aside
  5. In a saucepan combine; oyster sauce, water, chiangshing vinegar, soy sauce, sherry, cinnamon stick and star anise
  6. Bring to the boil then reduce the heat to a gentle simmer
  7. Mix cornflour with a little water to form a thin paste
  8. Add cornflour mix to simmering sauce, stiring constantly to thicken
  9. Remove from heat and keep warm
  10. Heat oven to 225°C
  11. Rub fish in flour and spice mix
  12. Place fish on baking tray so they are upright
  13. Bake for approximately 30 minutes or until the flesh is cooked through
  14. Remove from oven
  15. While fish is cooking:
  16. Heat a large wok
  17. Add sesame oil
  18. Add capsicum, lime leaf, spring onion, snow peas, carrot, shallot, garlic, ginger and chilli flakes
  19. Stir fry until vegetables are cooked al dente
  20. Add sauce to wok and stir through
  21. Place fish on serving plates
  22. Spoon vegetables and sauce over fish
  23. Sprinkle coriander over fish
  24. Serve

Tip

This fish is best served with steamed brown rice.

  • 2 
    whole fish such as gurnard or blue cod
  • 1/2 cup
    wholemeal flour
  • 1 tbsp
    5 spice powder
  • 1 tsp
    ground cumin
  • 1 tsp
    ground coriander
  • 2 tbsp
    oyster sauce
  • 1 cup
    water
  • 1/4 cup
    chiangshing/ black vinegar
  • 1 
    soy sauce
  • 2 
    sherry
  • 1 tbsp
    cinnamon stick
  • 2 tsp
    star anise
  • 1 tbsp
    palm sugar
  • 1 tbsp
    cornflour
  • 2 tsp
    sesame oil
  • 1 small 
    red capsicum, finely sliced
  • 1 tbsp
    fresh lime leaf, finely shredded
  • 3 
    spring onion, finely sliced
  • 1 cup
    snow peas, trimmed and halved
  • 1/2 large 
    carrot, finely sliced
  • 2 small 
    shallots, finely sliced
  • 5 cloves
    garlic, crushed
  • 2 tbsp
    fresh ginger, minced
  • 1 tsp
    chilli flakes
  • 1/4 cup
    fresh coriander, chopped
Per serve
  • Energy
    1039kJ
  • Total Fat
    3.3g
  • Saturated Fat
    0.6g
  • Total Carbohydrate
    20.7g
  • Sugars
    7.2g
  • Dietary Fibre
    3.2g
  • Sodium
    365mg

Method

  1. Remove the scales, guts, head and fins from the fish and rinse out
  2. Slice deep cuts through the fish flesh to the back bone on both sides at 2cm intervals
  3. Refrigerate until needed
  4. Mix flour, 5 spice, ground cumin and ground coriander and set aside
  5. In a saucepan combine; oyster sauce, water, chiangshing vinegar, soy sauce, sherry, cinnamon stick and star anise
  6. Bring to the boil then reduce the heat to a gentle simmer
  7. Mix cornflour with a little water to form a thin paste
  8. Add cornflour mix to simmering sauce, stiring constantly to thicken
  9. Remove from heat and keep warm
  10. Heat oven to 225°C
  11. Rub fish in flour and spice mix
  12. Place fish on baking tray so they are upright
  13. Bake for approximately 30 minutes or until the flesh is cooked through
  14. Remove from oven
  15. While fish is cooking:
  16. Heat a large wok
  17. Add sesame oil
  18. Add capsicum, lime leaf, spring onion, snow peas, carrot, shallot, garlic, ginger and chilli flakes
  19. Stir fry until vegetables are cooked al dente
  20. Add sauce to wok and stir through
  21. Place fish on serving plates
  22. Spoon vegetables and sauce over fish
  23. Sprinkle coriander over fish
  24. Serve

Tip

This fish is best served with steamed brown rice.