Feijoa Jam
It's skins and all in this feijoa jam recipe so nothing is going to waste.
Roasted Whole Fish with Escabeche style sauce
Roast the whole fish and top with a spiced sweet and sour style escabeche sauce.
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Ingredients
- 1 kg whole fish eg. snapper, trevally, kahawai etc.
- salt and pepper, to taste
optional stuffing
- 1 lemon, sliced
- 2 sprigs spring onion, folded to fit
Escabeche sauce
- 2 teaspoons oil
- 3cm piece ginger, cut into thin matchsticks
- 2 cloves garlic, sliced or grated or 1 teaspoon crushed garlic
- 1/4 cup vinegar
- 1/4 cup sweet chilli sauce
- 1 capsicum, thinly sliced
Method
- Heat oven to 210C bake or 190C fan.
- Place whole fish on a roasting tray or large enough baking dish to fit the fish. Sprinkle salt and pepper on the outside of the fish and inside the opening in the belly. If using, add the stuffing inside the belly to the head.
- Bake for 35-40 minutes or until cooked through.
- Prepare the sauce as the fish cooks.
- Heat oil in a saucepan over medium heat, gently fry the ginger and garlic for 1-2 minutes until it becomes fragrant.
- Carefully pour in the vinegar and sweet chilli sauce, bring to a simmer while stirring occasionally. Add sliced capsicum and simmer for about 3-5 minutes or until slightly thickened. Set aside.
- Transfer the fish onto a serving platter and pour the sauce over the top or serve on the side.