Ingredients:
1 (1 5/8 kg) whole white fish fillets ( cleaned)
2 limes, thinly sliced
2 cm fresh ginger, thinly sliced
1 tablespoon peanut oil
1 tablespoon fish sauce
2 tablespoons grated fresh ginger
1 clove garlic, crushed
2 tablespoons palm sugar
1 large red chilies, sliced
1 tablespoon fish sauce, extra
1 tablespoon lime juice
Directions:
Preheat the oven to a hot 220 degree C.
Make 4 deep slits diagonally across both sides of the fish.
Place a large sheet of foil, with sides overlapping, in a large shallow baking dish.
The dish needs to be large enough to hold the fish.
Spray the foil with cooking oil spray and place the fish on the foil.
Fill the cavity of the fish with layers of lime slices and ginger slices.
Combine the oil, fish sauce, grated ginger and garlic in a small bowl.
Rub mixture into the cuts in the fish and all over the surface.
Bring foil around fish so it will contain the cooking juices but do not cover the top of the fish.
Bake for about 20 minutes, or until almost cooked through.
While fish is baking, combine the palm sugar, chilli, extra fish sauce and lime juice in a small bowl.
Spoon this mixture over the fish and bake for another 5 minutes or until fish is just cooked through.
You can use 2 800gram fish if you prefer, but cut the cooking time to 15 minutes.
The fish can be rubbed with the ginger mixture up to 6 hours ahead, but only bake just before serving.
Servings: 4
Time preparation: 10 min.
Time total: 35 min.