World Cuisine

  • 1 kg (2 lb) whole fish (such as mackerel, St Peter fish, sea bream, red snapper or grey mullet), cleaned and scaled (if necessary), gutted, scored 3–4 times with a sharp knife
  • 4 x 12 cm (5 inch) stalks lemon grass, cut diagonally into 2.5 cm (1 inch) lengths
  • 2 carrots, cut into matchsticks
  • 4 tablespoons light soy sauce
  • 2 tablespoons lime juice
  • 1 red chilli, finely chopped
  • coriander leaves
  • a few slices of red chilli
  • a few slices of lemon, to serve

Place the fish in a baking dish and sprinkle with the lemon grass, carrots, 1½ tablespoons of the light soy sauce and the lime juice.

Cover the baking dish with foil and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20–25 minutes or until a skewer will slide easily into the flesh and come out clean. Place each fish on a warm serving plate and spoon over the sauce. Garnish with coriander leaves and chilli and serve with the lemon slices.

Spoon the remaining light soy sauce into a small bowl with the chilli and serve separately.

Serve with other dishes, with boiled rice or on its own as a light meal with stir-fried or steamed vegetables.

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