Asian-Style Roasted Whole Fish – a delicious recipe with grape seed oil, soy sauce, sesame oil, fresh ginger, ginger, green onions. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Heat oven to 425 degrees F. Add grape seed oil to baking sheet and be sure to smooth oil all over the baking sheet with your hands.
2
Whisk soy sauce, sesame oil and grated ginger together in a glass measuring cup. Set aside.
3
Clean fish and remove scales if preferred. Add fish to prepped baking sheet and add some oil (from the baking sheet) to the top of the fish. Open the fish at the bottom (where your fishmonger cut & removed the guts for you) and stuff with minced ginger and a handful of sliced scallions. Pour soy ginger sauce over the top and inside of the fish; using about 1/4 of the mixture.
4
Roast in the oven at 425 degrees F for 30 to 35 minutes or until fish flakes when pushed with a fork. Allow the fish to rest for 5 to 10 minutes. Move onto a serving platter using two spatulas and serve with remaining scallions and soy ginger sauce.
131
kcal
Calories
3
g
Fat
22
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 tablespoons grape seed oil, 3/4 cup soy sauce, 2 teaspoons sesame oil, 1 1/2 tablespoons fresh ginger grated, and more.
Yes, Asian-Style Roasted Whole Fish falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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