I am very proud of this recipe that I came up with couple years ago. The flavours are so delicate and play on your palate.
Line the belly of the fish with the orange slices and stuff with coriander/fish sauce/lime juice/white sugar/chilli flakes/rice wine vinegar mix. No exact measurements, keep mixing and tasting to your liking
Score the skin deep enough(you will need very sharp knife!) on both sides of the fish to stick quartered slices of orange in it, place pieces of butter in between and sprinkle with brown sugar and chilli flakes - it makes caramelisation amazing as it melts and caramelises in the oven/bbq.
Place in oven preheated to 200C on oiled tray or hooded bbq (not over the direct heat, so either on the shelf or on the hot plate with the grill side running) .
Cook for 20 min.
Take out of the oven/bbq. Turn upside downs and repeat orange/butter/brown sugar/chilli flakes routine for the other side.
Put back in the oven/bbq, and cook for another 15-20 min, dependent on the size of your fish.
It should still be pink and flaky inside.
Serve with asian mango salad ( search for the recipe in the categories) and lemon wedges. Or anything you want, really. But if you do not eat the cripsy, caramelised skin, I will be very cranky with you! 🙂
Enjoy with good white wine!
Thank you for checking out this recipe. Please share with your friends if you love it, and let me know in the comments at the bottom of the page of what you think.
Cheers, Marina XX
Ingredients
Directions
Line the belly of the fish with the orange slices and stuff with coriander/fish sauce/lime juice/white sugar/chilli flakes/rice wine vinegar mix. No exact measurements, keep mixing and tasting to your liking
Score the skin deep enough(you will need very sharp knife!) on both sides of the fish to stick quartered slices of orange in it, place pieces of butter in between and sprinkle with brown sugar and chilli flakes - it makes caramelisation amazing as it melts and caramelises in the oven/bbq.
Place in oven preheated to 200C on oiled tray or hooded bbq (not over the direct heat, so either on the shelf or on the hot plate with the grill side running) .
Cook for 20 min.
Take out of the oven/bbq. Turn upside downs and repeat orange/butter/brown sugar/chilli flakes routine for the other side.
Put back in the oven/bbq, and cook for another 15-20 min, dependent on the size of your fish.
It should still be pink and flaky inside.
Serve with asian mango salad ( search for the recipe in the categories) and lemon wedges. Or anything you want, really. But if you do not eat the cripsy, caramelised skin, I will be very cranky with you! 🙂
Enjoy with good white wine!
Thank you for checking out this recipe. Please share with your friends if you love it, and let me know in the comments at the bottom of the page of what you think.
Cheers, Marina XX
