Baked Fish with Oyster Sauce
This baked fish with oyster sauce cooks inside the oven in a tent of aluminum foil. Technically, it's a combination of baking and steaming but who's splitting hairs, right?
- 1 whole fleshy fish about 1.5 kg. in weight
- ½ head garlic
- 1 onion
- 1 thumb-sized piece ginger
- 2 tablespoons oyster sauce
- 2 tablespoons sesame seed oil
- 1 small bunch cilantro snipped
- 1 small bunch flat-leaf parsley snipped
- Clean the fish by scraping off the scales, removing the guts and gills, and cutting off the edges of the tail and fins.
- Score the fish by making 3 to 4 diagonal incisions on both sides, about half an inch deep.
- Season with salt and pepper, rubbing the seasonings into the incisions.
- Finely mince the garlic.
- Cut the onion into very thin slices.
- Cut the ginger into matchsticks.
- Take two large pieces of aluminum foil. One should be about six inches longer than the fish and the other should be three-fourths longer than the first piece.
- Brush a tablespoonful of oyster sauce on each side of the fish.
- Lay the fish on the smaller piece of aluminum foil.
- Scatter the onion, garlic and ginger over the whole length of the fish.
- Cover with the longer piece of foil, pulling up the center to create a “tent”. Gather the edges of the top and bottom pieces of foil and fold inward two to three times. Do this with all four sides of the foil.
- Transfer the fish in the foil on a baking sheet and cook in a preheated 180C oven for 20 to 25 minutes.
- Take the fish from the oven, unroll the edges and carefully peel off the top piece of foil.
- Heat the sesame oil in a small pan until smoking and pour over the fish.
- Sprinkle the snipped cilantro and parsley over the fish and serve at once.
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