Asian Style Baked Rockfish
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
- 2½-3 lb whole scaled and butterflied rockfish or substitute sea bass or red snapper
- kosher salt
- freshly ground black pepper
- 3 scallions finely sliced on a diagonal
- 1 lime thinly sliced
- 1 medium carrot peeled and finely julienned
- 1½ inch chunk ginger root peeled and finely julienned
- 2 garlic cloves finely sliced
- handful fresh cilantro leaves
- 2 tablespoons + 1 teaspoon soy sauce
- 1 tablespoon toasted sesame oil
- ½ teaspoon Korean 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.
Serving: 1serving, Calories: 193kcal, Carbohydrates: 1g, Protein: 35g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Cholesterol: 78mg, Sodium: 169mg