Whole Baked Fish

  • 1 tarakihi (about 600g), scaled and gutted
  • 6 kaffir lime leaves, crushed
  • 1 clove garlic, chopped
  • 1 tsp fresh ginger, grated
  • steamed rice for serving

Sauce

  • 1 tbsp olive oil
  • 1 tsp garlic, very finely chopped
  • 1 tsp fresh ginger, grated
  • 1 tsp red chilli, finely chopped
  • 100ml Simon Gault Home Cuisine Fish Stock
  • 1 stem lemongrass, bruised
  • 1 tsp fish sauce
  • 1/2 tbsp fresh lime juice
  • 1 kaffir lime leaf
  • 1/2 cup coconut cream

Cucumber Salad

  • 1 telegraph cucumber
  • 1/2 tbsp fish sauce
  • 1/2 tbsp olive oil
  • 1 tbsp spring onion, finely sliced
  • 1 tbsp coriander, finely chopped

Whole Baked Fish

For the sauce, heat the olive oil in a small frying pan, add the garlic and ginger, and cook until soft. Add the chilli and cook for a further 30 seconds, then add the Simon Gault Home Cuisine fish stock, lemongrass, fish sauce, lime juice and kaffir lime leaf. Bring to the boil and simmer for 2 minutes. Add the coconut cream, bring to the boil, then set aside. Preheat the oven to 190°C. Using scissors, cut the fins off the fish, then use a sharp knife to slash 3 diagonal cuts on each side. Place on a shallow roasting tray lined with baking paper and stuff the cavity with the crushed kaffir lime leaves, garlic and ginger. Bake the fish for about 20 minutes. Check it is cooked at the thickest part, which should be white near the bones. For the cucumber salad, use a potato peeler to slice the cucumber into ribbons, discarding the seeds. Place the ribbons in a bowl and add the remaining ingredients. Toss together and place in a serving bowl. Serve the fish with the sauce poured over, with steamed rice and the cucumber salad on the side as part of an Asian banquet.