Serves 2 adults (or 1 hungry adult).
Ingredients:
- 1 clove of garlic, sliced
- 1 Thai chili, sliced
- 1/4 fish stock cube, mixed in 3mL of warm water
- 1 whole fish, gutted*
- Optional: spinach, cilantro, and crusty bread.
*”Gutted” does not mean the fish is disappointed with you. It means the guts have been removed!
Instructions
- Preheat oven to 180degC.
- Place a large piece of tin foil on a pyrex dish or pan.
- Put your fish on the tin foil, and sprinkle the garlic and chili on top.
- Fold up the edges of the tin foil to make a little bowl around the fish, leaving a small hole at the top. This is so you can pour in the fish broth and steam the fish.
- Pour in the fish broth.
- Cook in the oven for 8-12 minutes (depending on the size of your fish).
- Optional: After cooked, remove the fish and pour the broth into a bowl. Stir in the cilantro and/or spinach. Serve with crusty bread.
Scared of bones?
Here’s a video by The Fish Society on how to eat a fish whole, without getting a mouthful of bones.
Fish By The Pounds 