Asian-Style Roasted Whole Fish
The challenge is to bring the whole fish home. Who else is afraid of this challenge? Just kidding, okay not really. I have ordered whole fish before at restaurants but have never cooked an entire fish at home until this challenge.
I love this challenge because everyone should know how to cook a whole fish, right? It’s so moist and flavorful and as I found, it’s so easy to do!
First, turn the oven on to to 425 degrees Fahrenheit and then prep the ginger and scallions. This recipe calls for both grated and chopped ginger. Then, cut green onions into thirds and then slice them longways.
TIP: Peel the ginger with the edge of a spoon. It’s so genius, I recently learned this from a cooking demo Andrew Zimmern did at the South Beach Wine & Food Festival. (In the video, I show you how to do it!)
The Preserva® Food Care System in my KitchenAid® Refrigerator kept the whole fish fresh as you can see as we get a quick peek into my refrigerator. And thankfully, it also keeps my refrigerator from taking on any odors from the food.
True story: the other day, I found a bowl of chopped olives uncovered in the refrigerator. Curtis had put them right after he made his tacos for dinner and forgot all about them. If I hadn’t seen them, I wouldn’t have known. Just an example of how fresh everything stays in my KitchenAid® Refrigerator and how the FreshFlow™ Air Filter keeps odors neutralized.
Clean the fish and remove scales if you’d like to. I left them on so the fish won’t stick to the baking sheet. If you like eating the skin, then you’ll want to remove the scales. Then, wipe dry with a paper towel and add oil (I used grape seed oil) to the outsides of the fish.
My fishmonger was a nice guy and removed the guts from the fish for me. Add the chopped ginger and some of the scallions to the insides and the top of the fish.
Pour a mixture of soy sauce, sesame oil, and grated ginger on the inside and on top of the fish but not all of it, reserve some of it for serving with the completed dish.
Roast in the oven for 30 to 40 minutes or until the fish flakes when pushed with a fork. Allow it to rest for 5 to 10 minutes before serving.
And it’s seriously that simple. The fish was flavorful and tender and moist. The close to 4 pound fish that I bought served both of us with plenty of leftovers. We had the fish with steamed Jasmine rice. I cannot wait to make this again and try different flavor combinations with this technique!
Asian-Style Roasted Whole Snapper
4 to 6 servings
2 tablespoons grape seed oil
3/4 cup soy sauce
2 teaspoons sesame oil
1 1/2 tablespoons fresh ginger, grated
2 tablespoons ginger, minced
7 scallions (green onions), cut into thirds and then sliced long-ways
3 to 4 pound whole fish, gutted, scales removed optional
Heat oven to 425 degrees F. Add grape seed oil to baking sheet and be sure to smooth oil all over the baking sheet with your hands.
Whisk soy sauce, sesame oil and grated ginger together in a glass measuring cup. Set aside.
Clean fish and remove scales if preferred. Add fish to prepped baking sheet and add some oil (from the baking sheet) to the top of the fish. Open the fish at the bottom (where your fishmonger cut & removed the guts for you) and stuff with minced ginger and a handful of sliced scallions. Pour soy ginger sauce over the top and inside of the fish; using about 1/4 of the mixture.
Roast in the oven at 425 degrees F for 30 to 35 minutes or until fish flakes when pushed with a fork. Allow the fish to rest for 5 to 10 minutes. Move onto a serving platter using two spatulas and serve with remaining scallions and soy ginger sauce.
Tips: Leaving the scales is preferable if you don’t care to eat the skin, it also helps to keep the fish from sticking to your baking sheet. Be sure to ask your fish or seafood market to remove the guts for you.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*