2 whole fish, about 450g each 
2 tablespoons vegetable or sunflower oil
1 tablespoon sesame seeds
2cm piece ginger, peeled, cut into wafer- thin strips
1 red chilli, seeds removed, cut into thin strips
1/3 cup (80ml) soy sauce
1 tablespoon white wine vinegar
2 shallots (spring onions), sliced diagonally, to garnish
Steamed brown rice, to serve


1. Preheat the oven to 220°C.
2. Clean and scale fish. Make 2 slashes in the thickest part of the fish flesh. 
3. Brush a roasting pan with 1 tablespoon of the oil and place fish in the pan
4. Brush flesh with remaining oil, season with salt and pepper
5. Sprinkle with sesame seeds. Bake 20-25 minutes until cooked through 
6. The flesh will flake away easily when tested with a fork
7. Place ginger, chilli, soy, vinegar and 2 tablespoons of water in a pan
8. Cook over low heat until the ginger and chilli have started to soften
9. Place fish on a large plate and pour the Asian-style dressing over top
10. Garnish with shallots and serve with rice




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