Home Tournaments Calendar Weather Merchandise Sponsors

Go Back   Spearboard.com - The World's Largest Spearfishing Diving Boating Social Media Forum > Recipe Corner > Recipes Here!

Recipes Here! Here's your little corner to demonstrate your culinary skills.

Thread Tools Rate Thread Display Modes
Old 03-29-2020, 06:44 AM   #1
Capt. of Pickled Pelican
grey2112's Avatar
Join Date: Jun 2013
Location: New Port Richey FL
Posts: 1,864
Asian Whole Fish recipe

So, here's a fun idea, given our current "situation". Let's all share some recipes! I created this one last night and used a small mangrove snapper I shot the day before. Turned out AMAZING, and the ingredients are simple to get.

Asian Whole Baked Fish with Ginger
1-2 whole fish, depending on size. Snapper works very well with this
1/2 - 1 Tsp kosher or sea salt depending on your taste
1/2 - 1 Tsp Chinese 5-spice powder
1/8 cup light olive oil
1/8 cup sesame oil
1 - 2 Tbsp low-sodium soy sauce (again depending on your tastes)
1 inch fresh ginger, julienned
1/2 Tsp onion powder

1. Take your fresh fish, gutted, gills removed, and rinse in fresh water (all over, and inside cavities) and pat dry with paper towels.
2. Make diagonal cuts across it's sides (both sides), running vertically from the dorsal fin to belly at a slight angle. Cut deep enough that you hit the bones but don't cut through them.
3. Mix the salt and Chinese 5-spice powder together, and then sprinkle this all over the fish and rub into the cuts you made and inside the belly. Place julienned pieces of ginger in slits and in belly cavity.
4. Place fish on plate, set in fridge, covered with plastic wrap, for 2 hours.
1. Preheat oven to 375 degrees. Mix the sesame oil, olive oil, and onion powder in a bowl and set aside.
2. Place fish in glass or pyrex baking dish, lined with foil. Drizzle the oil mixture on both sides.
3. Drizzle soy sauce across the top side of the fish (the side facing up.)
4. Place in the oven for 25-30 minutes until cooked (flakes easily but not dry). Allow to rest for a few minutes before serving whole.

NOTE - use the pan drippings from the baking dish to season rice as a side dish - yum!

Last edited by grey2112; 04-04-2020 at 04:15 AM.
grey2112 is offline   Reply With Quote
Old 04-03-2020, 11:25 AM   #2
Registered User
Marco's Avatar
Join Date: Jan 2007
Location: North Miami, Florida
Age: 54
Posts: 2,677
Re: Asian Whole Fish recipe

Where's the ginger?

A bad day fishing is ALWAYS better than a good day at work
Marco is offline   Reply With Quote
Old 04-03-2020, 02:40 PM   #3
Registered User
Join Date: Sep 2014
Location: Hypoluxo, Florida, United States
Posts: 171
Re: Asian Whole Fish recipe

wow, that sounds really yummy!! (yea, maybe try ginger in there next time too if you're into ginger)

Not exactly a recipe but something we love to do (because it's super easy and fast) is slice onions, potatoes, and carrots, mix with a can of mushroom soup and put in the bottom of a baking dish. Bake at 350 for about 30 minutes. Place any white fish on top with any of your favorite spices on top and bake for another 15 min or so (until the fish is flaky), depending on the thickness of the fish. One pan and you have the fish and the sides.
diveBabe is offline   Reply With Quote
Old 04-04-2020, 04:16 AM   #4
Capt. of Pickled Pelican
grey2112's Avatar
Join Date: Jun 2013
Location: New Port Richey FL
Posts: 1,864
Re: Asian Whole Fish recipe

Sorry, I listed it in the ingredients between the soy sauce and onion powder (1 inch ginger, julienned) but forgot to list in the instructions where to place it. Fixed!
grey2112 is offline   Reply With Quote


Thread Tools
Display Modes Rate This Thread
Rate This Thread:

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

All times are GMT -5. The time now is 10:25 AM.

The World's Largest Spearfishing Diving Social Media Forum Powered by vBulletin® Version 3.8.1
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
Copyright ©2002 - 2014 Spearboard.com