A simple recipe for Asian Style Baked Rockfish. Whole butterflied rockfish is stuffed with carrot, ginger, and other aromatics and baked in the oven with a soy sesame sauce.
Ingredients
2½-3lbwhole scaled and butterflied rockfishor substitute sea bass or red snapper
1½inchchunk ginger rootpeeled and finely julienned
2garlic clovesfinely sliced
handfulfresh cilantro leaves
2tablespoons + 1 teaspoonsoy sauce
1tablespoontoasted sesame oil
½teaspoonKorean red pepper powder (gochugaru)
Instructions
Preheat the oven to 425°F (220°C) with a rack in the center position. Line a half sheet pan with aluminum foil. Place the scaled, gutted, and butterflied rockfish on top of the aluminum foil. Season all sides and the fish cavity with kosher salt and freshly ground black pepper.
Stuff the cavity with the scallions, lime slices and half of the cilantro leaves. Sprinkle the top of the fish with the carrot, ginger, garlic, and remaining cilantro. In a separate bowl, whisk together the soy sauce, sesame oil, and red pepper powder. Pour the sauce evenly over the fish.
Top the fish with another large sheet of aluminum foil bringing the edges of both pieces together to fold and seal in the fish.
Bake for 30 minutes. Remove the top piece of foil and continue to cook, uncovered, for an additional 5 to 10 minutes or until the fish flakes easily.
Serve immediately with sushi or brown rice, fresh lime wedges for squeezing, and additional soy sauce, cilantro, and crushed peanuts (if desired).
Tips for Success:
Feel free to substitute with a larger or smaller fish and adjust cooking time accordingly. Allow roughly one pound or more of fish per serving.