Thanks to all this talk of flounder (you know who you are) I’ve been craving flounder hard out. I’ve never cooked whole fish in my life, only fillets so I decided that flounder was a good place to start.
I had to serve these in the foil because our plates were too small for the fish without the foil. What does it mean when you need bigger plates?
1 Flounder per person (gutted and scaled*)
1 clove of garlic
A smear of chilli sauce or half a red chilli
Splash of soy sauce
1 tablespoon of oil
2 Kaffir lime leaves
Ginger – cut into 5 matchstick size pieces
- Preheat oven to 200°C.
- Wash the flounder and slice a large X on both sides of the fish with a sharp knife.
- Tear off a piece of foil large enough to fit the fish on and to wrap up. Lay this on a large shallow roasting dish. Lay a smaller piece of baking paper on top of this so that the fish doesn’t stick to the foil
- Rub oil on both sides of the fish and place on top of the foil.
- Slice garlic and push slices into the X cuts on the fish.
- Mix chilli and soy sauce together and drizzle over the fish.
- Sprinkle salt, pepper, lime leaves and ginger on top of fish.
- Wrap up the fish and bake for 25 minutes.
- Serve with rice, chinese greens and a squeeze of lime.
* I don’t have a clue how to gut and scale fish so I was stoked that the lady at the fish shop did that all for me.