Baked Vietnamese market fresh white fish with sticky rice

Citrus, chilli, sesame, fish sauce and palm sugar add vibrant flavours to your fish fillets.  Served with sticky white rice to soak up all the delicious juices.

Serves:  4.  Chef:  John Campbell

4 x 170gm market fresh white fish eg: Snapper or Tarakihi fillets, skin on
2 tbsp sesame oil
½ red onion, diced
100ml water

2 tbsp fish sauce
1 tbsp palm sugar
1 tsp black pepper, ground
3 garlic cloves, chopped
½ spring onion, finely chopped
1 chilli, finely sliced

1 red chilli, sliced
½ spring onion, chopped
Splash of peanut oil
1 lemon

1. Pre heat oven to 200ºC on grill.
2. For the marinade, add all ingredients into a bowl and marinate the fish for 20 minutes.  Place in the fridge whilst marinating.
3. Place sesame oil in a shallow oven proof sauté pan, heat and add red onion. Cook on gentle heat for 5 minutes.
4. Move the onion to one side of the pan, increase the heat slightly and add the fish fillets (skin facing up). Cook and seal (which should take a few minutes) and then add the water to the pan and bring to the boil. Season.
5. Place pan under the grill for about 6 minutes (depends on the fish thickness).
6. Remove pan from the oven, garnish with the above ingredients and serve the pan to the table.
7. Serve with the sticky rice and lemon slices.

Sticky rice
2 cups Thai sweet rice or glutinous rice
2½ cups water
½ tsp salt

1. Soak the rice in a rice cooker, stir and leave for 40 minutes.
2. Add the salt and turn on the cooker.
3. When the cooker turns off leave for a good 5 minutes before using.
4. Leave longer if you prefer the rice to be stickier.
5. Use the absorption method to cook the rice if you do not have a rice cooker.


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