辣味噌酥油烤鱼
Roast Fish with Spicy Miso Ghee
OMGhee
4
10 minutes
25 minutes
378
The season of celebrating and entertaining has officially begun. How on earth did that sneak up on us so quickly?!
Baking a whole fish is one of our favourite and effortless (yet impressive) ways to feed a group of friends or family. So, toss out any thoughts about whole fish being fiddly, expensive, or just not your thing. Honestly, it’s so quick, full of flavour and much more affordable than cooking fish fillets.
We’ve combined miso, gochujang and ghee for the marinade-sauce. While that might sound like a bit of a mouthful, we guarantee it’s a mouthful you want in your life! These three ingredients combine to make a salty, spicy, slightly sweet and ever-so-luscious bowl of goodness that’s SO good with fish.
If you’re new to gochujang, you’re in for a delicious surprise! It’s a Korean chilli paste that packs a punch of flavour and colour – and you’ll find it in small tubs in the Asian section of most supermarkets for just a few dollars. Once you’ve tried it, we know you’ll start slipping it into all types of sauces, marinades and dressings - it’s kind-of addictive. You’ll find miso paste in the Asian section of the supermarket too. Serve your masterpiece with plenty of fluffy Ghee Rice and a zingy mango salad or sautéed Asian greens on the side.
If you have any leftover fish, flake it and toss it through noodles or use it to top a lunch salad bowl.
Ingredients
- 1.2-1.5kg whole sustainable fish, scaled and gutted - snapper, bream, rainbow trout, red emperor and leatherjackets all work well.
3 Tablespoons OMGhee
- 2 Tablespoons white miso paste
- 2 Tablespoons gochujang paste
- 1 garlic clove, grated
- 2cm piece fresh ginger, grated
- teaspoon maple syrup or honey
- 1-2 tablespoons fresh lemon juice, plus 1 lemon - half thinly sliced; the other half cut in wedges
- Roughly chopped fresh coriander and sliced spring onions, to serve
Directions
Take your fish out of the fridge about 30 minutes before you’re ready to cook it so it comes to room temperature. Give it a gentle rinse inside and out, then pat dry with paper towel.
- Meanwhile, make the marinade. Place the OMGhee, miso, gochujang, garlic, ginger and maple syrup or honey in a small saucepan. Cook over low-medium heat, whisking until the OMGhee is melted and
- everything is well combined. Whisk in 1 tablespoon of the lemon juice, taste, and decide whether you’d like the second tablespoon of lemon juice. Set aside to cool a little.
- Preheat your oven to 210°C (190°C fan-forced). Line a large oven-to-table baking tray with compostable baking paper and place the fish on top. Cut three diagonal slits on each side of the fish, cutting through until you reach the backbone. This helps the fish to cook evenly and gives you some nice spots to rub in extra marinade.
- Place half the marinade in a small bowl and give it another whisk (you’ll serve the other half with the fish). Brush the marinade generously over both sides of the fish and into the slits. Rub about a tablespoon of the marinade inside the fish cavity and place the lemon slices inside.
- Roast the fish for 20-35 minutes, depending on the size, until the flesh closest to the head flakes when you test it with a fork (individual fish like leatherjackets will only take about 15 minutes). If you’re cooking a larger fish and it’s threatening to burn, cover it with foil towards the end of cooking. Remove from the oven and leave to rest for 5 minutes.
- Reheat the remaining marinade, whisking well to recombine. Brush a little over the cooked fish to make it glossy, and place the rest in a small serving bowl for people to spoon over at the table. Scatter the fish with fresh coriander and spring onion. Pop the lemon wedges on the side and take the baking tray to the table to great applause 👏
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