The Koala, Tofu and I are lucky to have lovely neighbours who we share our yard with. They have been fishing this summer and this week we were gifted two red snapper. I was stoked to able to cross off a bucket list item: Deal to a freshly caught fish.
First I scaled both fish. With the fish and your hands in a plastic bag seriously cuts down on flying scales and mess. From what I’ve read, it’s also a good idea to scale fish outside, but I prefer to be by our sink. Our neighbour had kindly gutted one fish so I used that as a template.
In case you didn’t already know, fish guts are disgusting. To be honest, I never gave it much thought. All the fish I’ve cooked or eaten have come to me sans guts. Fish guts look like a mini version of the people guts that you might glimpse in a zombie movie. It’s not all pink and red, but some orange and yellow hues. Gruesome. As revolting as guts are, it didn’t take long to tear them out and put them out of sight. Done, out of mind, forgotten.
I decided not to fillet the fish since I don’t have a filleting knife and to be honest, gutting and scaling was enough for this first timer.
This recipe uses clean Asian style flavours that I grew up with.
Simply baked fish
- 1 fish per person
- onion, peeled and sliced
- garlic, chopped
- spring onion (scallions), chopped
- soy sauce
- Gut and scale fish. Remove head with a sharp knife and then remove all fins using a sharp pair of scissors or knife.
- Place each fish on a sheet of aluminium foil and stuff with onion, garlic and spring onions. Aim for a good handful of stuffing.
- Sprinkle a teaspoon of soy sauce, salt, pepper and a knob of butter.
- Fold over alumnium and seal the foil to make a parcel.
- Bake for 30 minutes at 180°C.
Serve steamed greens and with rice to soak up the delicious sauce.
This post is part of Our Growing Edge, a monthly blogging event to encourage us to try new food related things. This month’s event is being hosted by Danielle over at Keeping Up With The Holsbys. If you have a blog and have tried something new with food this month, come and join this event.