So I’ve only been back to classes for one week and I already feel like I’m in the thick of study! This semester is my final one for my Bachelor’s course…it’s a bit of a doozy so I’ve tried to pick my classes well. Only one face-to-face is a plus as I get to manage my own Continue reading
This post is completely inspired by Eating Asia.
I have spent hours, and I mean hours, ogling at and through Robyn Eckhardt & David Hagerman’s beautiful blog, Eating Asia. If you haven’t read it, it’s a must if you are a person who loves or in any way remotely loves food, likes or eats food for any purpose. Their dream life in Asia has inspired and excited me so much — as I’m sure it has many others.
Just as they were moving, so was I, and when this simple, simple recipe popped up on their blog, I dove in for it the same day. My trip to the fish monger’s is much less interesting than their’s, and I didn’t make the sambal fresh — but this fish turned out beautiful, tender and flavoursome, with all the juice of lime, fish and sambal pooled beneath the bed of greens as Robyn described.
Simple, healthy, delicious — the perfect mid week-night meal.
Ingredients: (serves 2)
Whole Fish (snapper, or whatever you like), scaled & cleaned (you can ask the monger to do this for you)
1 bunch fresh coriander
3-4 fresh spring onions
3 cloves garlic, sliced
2 limes, quartered
1 clove garlic
Rub the fish, inside and out, with the sambal paste, scatter over the garlic (stuff some inside too!), and squeeze the limes all over. Stuff the lime quarters inside the fish. Make a bed of spring onion stalks and coriander on some aluminium foil. Place the sambal fish on the bed and wrap the foil around it, sealing it, but allowing room for it to puff with steam.
Place it in the oven, at around 160c for 15-20 minutes, depending on your oven and the size of the fish.
Briskly stir fry the garlic and choy sum in a little hot oil in a wok. Pour in some oyster sauce to taste, and remove from the heat & on to a serving dish.
Serve fish & greens with some steamed rice.