Whole-roasted Barramundi with Ginger & Lime

Method

1. 1

   Preheat oven to 220°C. Line a large tray with baking paper.

2. 2

   Pat the fish dry inside and out. Score the skin 3 times on each side.

3. 3

   Stuff the cavity with lime slices and half the ginger.

4. 4

   Lay fish on the tray. Scatter with remaining ginger, spring onion, chilli. Drizzle with soy, fish sauce, sesame oil, and lime juice.

5. 5

   Roast for 18–20 minutes until the thickest part flakes easily with a fork.

6. 6

   Rest 3 minutes. Shower with coriander and bring the whole tray to the table.