Oven Baked Baramandi with Fried Ginger and Greens
We cook a lot of fish and it’s easy to be a little repetitive with the accompanying flavors. Admittedly, that never bothers me, as I could easily move to a tropical island and survive on fish and coconuts alone. However, if you are looking for something a little different, this could be the dish, healthy, simple, but with a twist and a tang that may just do the trick xx
2 Baramandi fillets
3 tablespoons sesame oil
4 spring onions finely sliced
1 small clove garlic minced
1 long red chilli seeded and finely chopped (optional)
1 large chunk ginger peeled and sliced to match sticks
2 tablespoons soy sauce
2 tablespoons apple cider vinaigrette
1 teaspoon palm sugar
2 handfuls snow peas
2 bunches bokchoy
Preheat oven to 180c. Heat 1 tablespoon of sesame oil in a small skillet, pan fry the ginger match sticks for 6 minutes or until golden, set aside. In a small mixing bowl combine spring onions, garlic, chilli (chilli optional), palm sugar, soy sauce, apple cider, 2 tablespoons sesame oil and mix together then set aside. Spray the Baramandi with coconut oil spray, season with salt and pepper, lay on a baking dish. Pour 1/3 of the sauce over the fish and bake for 25 minutes or until cooked through and flaking.
Just prior to removing the fish from oven, place greens in a large pot of boiling water for 2 minutes, remove greens and transfer straight into a bowl of cold water, then drain. Once cooked remove fish from oven, surround with greens, pour remaining sauce over fish then top with fried ginger to serve.