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RECIPE
Spicy Whole Roasted Fish with Lemongrass and Ginger
3.8 L Rectangular Casserole with Lid
Seafood
Under 1 hour
2-4
RECIPE NOTES
Looking to introduce more fish into your everyday meal preparation? Then look no further than our Spicy Whole Roasted Fish with Lemongrass and Ginger. This recipe is equally delicious as it is nutritious, simplifying weeknight cooking.
Our Rectangular Casserole is the perfect piece of cookware to prepare this recipe, exposing the bass to a consistent heat source. Crafted with durable stoneware, this piece of cookware is designed to roast the fish evenly, enhancing the overall flavor and texture profile of this dish. The lemongrass and ginger pairing contrasts the roasted fish wonderfully, injecting some much-needed flavour.
Whether you are looking for a healthy meal for the whole family, or simply want to set your Rectangular Casserole and forget it until dinner is ready, our Spicy Whole Roasted Fish with Lemongrass and Ginger accommodates. This recipe takes just under an hour to prepare, serving between two and four portions at a time. Here are all the ingredients you’ll need and the steps to follow before tackling this recipe!
INSTRUCTIONS
Fish
Preheat the oven to 425°F (220°C).
With a sharp chef’s knife, make 3 diagonal incisions into each side of the fish, going almost to the bone. Season all over with salt and pepper. Stuff the cavity of the fish with some of the ginger, lemongrass and garlic, and all of the cilantro sprigs.
In a small pot, heat the oil until very hot. Remove from the heat and add the green onions and chili peppers.
Spread half of the hot green onion mixture along the bottom of a Rectangular Casserole with Lid. Place the fish over the mixture, then cover with the remaining hot mixture. Top with the remaining ginger, lemongrass and garlic.
Place the lid on the Casserole and roast the fish in the oven for 15 minutes.
Sauce
Meanwhile, in a small bowl, combine all the sauce ingredients.
Remove the lid from the Casserole and pour the sauce over the fish. Continue to roast the fish without the lid for 10 minutes or until the flesh easily flakes apart.
Remove the Casserole from the oven and let sit for 5 minutes. Garnish with the fresh cilantro and Thai basil, as well as the green onions, chili peppers and lime wedges. With a spoon, separate the fillets from the bone. Serve immediately.
