Hot and sour whole baked fish

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.