Mitch's Fish Part 2

I cooked Mitch's fish Asian style. I stuffed it with lemongrass, ginger, garlic, lemon slices, lime slices, chili and coriander. I topped it with lemon slices, lime slices, chili, coriander leaves, garlic, salt flakes, fresh ground pepper. Drizzled it with sesame oil and light soy.

Then I wrapped it in a double layer of foil and baked it for an hour on 180 degrees.

When it was unveiled in all it's marvelous glory the smell roamed through the house. It was amazing.

I served it with bokchoy that I lightly stir fried with ecshallots, sesame oil, soy sauce and oyster sauce. Heaven.


I served it on a bed of fragrant jasmine rice that I cooked in the rice cooker with a cup of shredded coconut. I topped the sweetlip with chopped chili, eschallots sliced fine and a little light soy. It was so moist and so delicious and just so refreshing. Not heavy but very satisfying. You will just have to wait and see what I do with the long nose fish.

This post is dedicated to Mitch and his beautiful fish :)