Name: Baked Red Emporer Marinated in Mirin
Yield: 4 servings
Ingredients: 3 kg fish, scaled and cleaned (red emporer); salt; 600 ml mirin; 150 ml fish sauce or 150 ml soy sauce; 200 ml white wine; 80 ml rice wine vinegar; 1 onion, peeled and chopped; 4 chilies, chopped; 4 garlic cloves, peeled and chopped; 2 teaspoons cracked black pepper; 1 tablespoon ground coriander; 2 tablespoons yellow mustard seeds; 1 tablespoon paprika

Servings: 4 persons

3 kg fish, scaled and cleaned (red emporer)
salt
600 ml mirin
150 ml fish sauce or 150 ml soy sauce
200 ml white wine
80 ml rice wine vinegar
1 onion, peeled and chopped
4 chilies, chopped
4 garlic cloves, peeled and chopped
2 teaspoons cracked black pepper
1 tablespoon ground coriander
2 tablespoons yellow mustard seeds
1 tablespoon paprika

1
Slash fish diagonally 4-5 times to the bone.
2
Rub whole fish with salt and put into a deep dish.
3
Mix all marinade ingredients together and pour over the fish.
4
Cover and refrigerate for 4 hours turning over after 2 hours.
5
Preheat oven to 180 degrees Celsius.
6
Stuff belly of fish with large balls of aluminium foil to retain its shape and also allow you to stand it upright in a baking pan.
7
Bake in preheated oven for 30-40 minutes until cooked to your liking and flesh is opaque and flakes easily.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Baked Red Emporer Marinated in Mirin

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