Gingered Fish

Gingered Fish 1

Once again this fabulous fish dish found it place on our table. The best is that I know that I will make it again and again.

The very first inspiration was a dish fish we got on a Thai island. The tangy tasty sauce was always more than welcome and the fish was prepared on charcoal (without veggies) or wrapped in banana leaves and cooked on the BBQ.

The fish, as fresh as best, should be cleaned first and marinated while you prepare the other ingredients. Are you ready with the ingredients? Now it’s time to start … you should work quickly!

Don’t forget to prepare some plain rice or other side dishes before!

Gingered Fish

  • Servings: 4
  • Difficulty: medium
  • Print


Gingered Fish 1

You need

  • 2 -3 sea bream (about 3 pounds total or other whole fish), cleaned
  • 2 tablespoon oil

Dipping sauce

  • 2 tablespoons lime juice
  • 4 tablespoons soy sauce, light
  • Some chili strips, to taste
  • 1 garlic clove, thinly sliced
  • 1/2 teaspoon green onion slices (reserved from the vegetable topping)


  • 1/2 teaspoon pepper
  • 1 tablespoon soy sauce, light
  • 1 tablespoon fresh ginger, grated
  • 1/4 teaspoon chili powder

Vegetable topping

  • 2 tablespoons oil
  • 1 tablespoon ginger, peeled, in very fine stripes
  • 1 garlic cloves, chopped
  • 1 red peppers, thinly sliced
  • 1 fresh chili peppers, seed removed in very fine stripes
  • 2 green onions, sliced (and/or 2 scallions and/or small red onion)


  1. Be sure you have all the ingredients ready
  2. Preheat at 250°C/480°F.
  3. Pat dry the fish and with a sharp knife cut 2 or 3 into the flesh slightly on the thickest part.
  4. Add all ingredients for the marinade to the fish. Smear the marinade onto the fish on both sides and into the cavity as well as into the cuts. Place ginger fibers inside of the fish.
  5. Set aside for 20-30 minutes.
  6. Meanwhile prepare dipping sauce combining the listed ingredients, set aside.
  7. Now prepare your vegetables (ginger, garlic, pepper, chili, green onion or scallions) mix: heat oil in a non-sticky skillet at high temperature and fry ginger and garlic until fragrant (this takes 1-2 minutes). Add red pepper slices as well as chili and fry for other two minutes. Add green onions stir and set aside.
  8. Oil your baking mold and place the fish on it. Bake it at 250°C/480°F for about 6 minutes (o if it is a bigger fish) on the first side.
  9. Turn the fish with a large spatula and top with the vegetable mix.
  10. Bake for other 6-8 minutes or until just done.
  11. Take out of the oven and serve with the dipping sauce in a separate small bowl.


Gingered Fish 2


Author: artandkitchen

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6 thoughts on “Gingered Fish”

  1. We would often eat at a restaurant in Acapulco that served snapper wrapped in banana leaves, cooked on the BBQ. It was wonderful! Whole fresh fish here is hard to find but I can find frozen ones so I will try that. Thank you for the recipe.

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