Baked Grunt

Preparation Time: 50 minutes

Portions : 4 – 6

INGREDIENTS

  • 1 whole grunt, gutted (or any
    other rockfish)
  • 500 ml fish stock
  • 100 ml dark soy sauce
  • 60 g green onions (scallion or spring onions, stems only)
  • 20 g ginger, sliced
  • 20 g coriander stalks
  • 3 cloves garlic
  • 80 g green onions, cut into thin strips
  • 20 g coriander leaves, chopped

METHOD

  1. Make sure the fish is well gutted and scaled. Make diagonal cuts along the entire length and on both sides to allow the flavour to penetrate fully
  2. In a bowl, combine the fish stock, dark soy sauce, green onion stalks, sliced ginger and garlic cloves. Transfer to a saucepan and warm for a few minutes. Remove from heat.
  3. In a metal baking dish, place the green onion stalks prepared in the previous step at the bottom, add the fish on top and then pour over the sauce, making sure it completely covers the fish.
  4. Cover with aluminum foil and bake in the oven for 40 minutes at 200°C. Halfway through cooking (after 20 minutes), turn the fish over so that it can cook evenly.

TO SERVE:

  1. Once the fish is cooked, remove it from the baking dish and place it in a deep dish, strain the sauce left in the baking dish and add it to all the fish, making sure it is completely covered.
  2. Separately, mix the chopped green onion and chopped coriander leaves and add them on top of the fish.