Pescado entero al horno estilo asiático

Ingredientes

• 500 g whole fish (see tips)
• 1 lemongrass (peeled and cut *see tips*)
• 1 thumbsized piece ginger (cut into matchsticks)
• 2 cloves garlic (chopped)
• 2 red chili (cut into matchsticks)
• 1 handful coriander stalks (reserve the leaves for later)
• 1 spring onion (sliced at an angle)
• 1 tbsp soy sauce
• 2 tbsp white wine
• 1 lime (zested)
• 1 bunch soba noodles (usually 90g)
• 1 tsp sesame oil
• 2 spring onions (finely chopped)
• 1 tbsp sesame seeds (toasted *tips*)
• 2 tbsp soy
• 1' piece ginger (grated)
• 1 tsp rice vinegar
• 1 tsp sugar
• coriander leaves
• sesame seeds
• lime wedge

Preparación

1. 1

   --- Fish ---

2. 2

   Mix soy, wine & lime zest together and set aside

3. 3

   Mix spring onions, garlic, chili, ginger and ½ coriander stalks together – set aside

4. 4

   Cut 2 pieces of parchment paper about 2-3” larger than the fish

5. 5

   Cut 3 slices into the fish flesh on either side

6. 6

   Place ½ the ginger/chili mix onto 1 of the parchment paper pieces and place fish on top. Topping fish with remainder if ginger/chili mix

7. 7

   Stuff fish with lemongrass & other ½ of the coriander stalks

8. 8

   Pour soy/wine mix over fish and place 2nd piece of parchment paper over the top

9. 9

   Crunch up all the edges, folding them over until the parcel is sealed *see tips*

10. 10

    Cook fish for 20-25 minutes @ 180c. Once cooked spoon over some of the steaminq liquid and top with garnish

11. 11

    --- Noodles ---

12. 12

    Boil noodles according to packet and refresh *see tips*

13. 13

    Add sesame oil to frying pan and fry spring onions on medium heat for 30 seconds, add sauce and noodles back to pan, add sesame seeds and toss in frying pan.