Oven-roasted dragon tiger grouper with lemongrass, dill and fennel
We plucked some lemongrass from our garden, sliced it thinly and stuffed it in the stomach area along with some fresh dill and fennel leaves. I also covered the top layer with lots of sea salt, you can scrape these off later once the fish is ready. Then, the fish is placed in the oven and baked - easy peasy. And while the fish is cooking, I made a simple soy sauce/garlic dip.
The fish is moist and flaky, and we loved the wonderful aroma of the lemongrass. This would work well with any whole fishes - just adjust the cooking time according to the size of the fish.
Oven-roasted dragon tiger grouper with lemongrass, dill and fennel
Recipe by Baby Sumo
Preparation time: 5-10 minutes
Cooking time: 30 minutes
Serves 4
Ingredients
1kg dragon tiger grouper, scales and guts removed
3 stalks lemongrass, thinly sliced or bruised
A bunch of fennel/dill leaves
2-3 tbsp oil
Sea salt
For the dip
6 cloves garlic, finely chopped
3-4 tbsp oil
3 tbsp light soy sauce
1. Preheat oven to 200°C (roast mode). Line a baking tray with foil, then using a brush, apply a thin layer of oil.
2. Place fish on tray, then stuff the stomach area with the lemongrass and fennel/dill. Drizzle more oil on the fish and then cover with a layer of sea salt. The sea salt can be scraped off later once the fish is ready.
3. Cook in preheated oven for 28-30 minutes, or until a skewer inserted in the thickest part goes all the way through.
4. Serve with a soy sauce/garlic dip. To make the dip, fry the garlic in oil for 2 minutes until lightly golden. Place oil and garlic in a small bowl, then top with soy sauce. Mix well.
Note: You can use any whole fish for this recipe.
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That looks great! Lovely photo. :)
ReplyDeleteWow looks so delicious and fresh!
ReplyDeleteI'm not good at the name of fish. This one sure looks ugly - will usually deep fry, looks better after that especially if drowned with sauce.
ReplyDeleteDid you cover the top of the fish with foil or just roasted it, exposed?
ReplyDeleteHi Steph, I usually do not cover the whole fish with foil, just roast it exposed. It cooks faster n the skin is more crisp.
Deletethis looks good!
ReplyDeleteNice! I'm sure it tastes awesome! :)
ReplyDeleteI love fennel with fish too, but fennel is quite expensive over here. We usually get it for RM 20+ for one about the size of my palm.
Oh really? It's about RM5 per fennel bulb in Jusco MV. :)
DeleteHi Yen,
ReplyDeleteI know you love shopping for ingredients! This must be one of your best buy! And, you cooked it so well too :D
Zoe
Yen, this looks really good! I feel like I can wallop the whole fish by myself hee..hee...
ReplyDeletelovely fish recipe, with a lot of herbal dimensions ... it sounds like it does absolute justice to such a magnificent serving of fish :D
ReplyDeleteLove the flavours on this fish!
ReplyDelete