Baked Red Grouper (Croissant) with Ginger and Herbs

by - 09:49


2 Red Groupers (Croissant)
3 Thumb size pieces of ginger chopped
6 Cloves garlic chopped
1 Onion finely chopped
2 Fresh lemon 
3 Tbsp of olive oil
1 Teaspoon of turmeric powder
2 Tbsp fish sauce
6 Fresh crushed chili (optional)
Fresh Dill chopped
Fresh Parsley chopped


Make multiple slits on both side of the cleaned fish.
Season them well with salt, pepper and 1 tbsp of the fish sauce inside and into the slits and place aside.
In a bowl, add the ginger, garlic, onion, olive oil, juice of  l lemon, turmeric powder, fish sauce, salt/pepper, chopped dill and parsley, crushed chili (optional) and mix together.
Place the fish in a baking tray, with a spoon fill the slits with the mixture of spices and herbs, make sure to bath  the fish well with the remaining sauce including the inside of the belly and head.
Cover the fish with foil paper and place in hot oven for 30 minutes.  The foil paper helps preserve the moisture of the fish and keep the juice.
After 30 minutes remove the foil paper and let it cook for an additional 10 minutes.
Squeeze the remaining lemon on the cooked fish and serve with steamed rice.

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