Asian Whole Fish recipe

[grey2112]

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
Ingredients:
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

Instructions:
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.
COOKING:
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!