Name: Twice-cooked crispy skin fish
Prep time: 15 min
Cook time: 85 min
Total time: 100 min
Yield: 4
Ingredients: 2.5 kilogram (5-pound) whole white fish; 10 centimetre (4-inch) stick fresh lemongrass (20g), halved; 5 centimetre (2-inch) piece fresh ginger (25g), sliced thinly; 1 small red thai (serrano) chilli, cut into matchsticks; 3 green onions (scallions), cut into matchsticks; 1 small carrot (70g), cut into matchsticks; 1/2 small wombok (napa cabbage) (350g), shredded finely; 1/4 cup each loosely packed fresh mint and coriander (cilantro) leaves; Ginger dressing; 3/4 cup (180ml) peanut oil; 1/3 cup (80ml) rice wine vinegar; 2 tablespoon caster (superfine) sugar; 1/2 punnet salt; 2 tablespoon chinese cooking wine (shao hsing); 2 centimetre (¾-inch) piece fresh ginger (10g), grated; 1 tablespoon light soy sauce

Twice-cooked crispy skin fish

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Serves 4

Prep

15M

Cook

1H 25M

Total

1H 40M

Ingredients

2.5 kilogram (5-pound) whole white fish

10 centimetre (4-inch) stick fresh lemongrass (20g), halved

5 centimetre (2-inch) piece fresh ginger (25g), sliced thinly

1 small red thai (serrano) chilli, cut into matchsticks

3 green onions (scallions), cut into matchsticks

1 small carrot (70g), cut into matchsticks

1/2 small wombok (napa cabbage) (350g), shredded finely

1/4 cup each loosely packed fresh mint and coriander (cilantro) leaves

Ginger dressing

3/4 cup (180ml) peanut oil

1/3 cup (80ml) rice wine vinegar

2 tablespoon caster (superfine) sugar

1/2 punnet salt

2 tablespoon chinese cooking wine (shao hsing)

2 centimetre (¾-inch) piece fresh ginger (10g), grated

1 tablespoon light soy sauce

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Score fish three times both sides through thickest part. Fill cavity with lemongrass and ginger; season fish. Place fish in baking-paper-lined large shallow baking dish.

3.Roast fish, uncovered, about 50 minutes, or until cooked.

4.To make ginger dressing; stir ingredients in small saucepan, over low heat, until sugar dissolves; cool.

5.Combine dressing with chilli, onion, carrot, cabbage and herbs in medium bowl.

6.Heat oil in medium saucepan until 170°C (150°C fan-forced). Remove fish from oven; carefully pour hot oil over fish. Serve immediately with salad.

We used snapper for this recipe but you can use any whole white fish you like. Be very careful when pouring hot oil onto fish as it will splatter.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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