Whole fish with Vietnamese salad

Whole fish with Vietnamese salad

(6) Rate it

  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Wow your dinner party guests with this baked whole snapper, flavoured with ginger and soy and served with a fresh Vietnamese-style salad

Featured in
Winter recipes, Vietnamese recipes


  • 3cm piece ginger, cut into very thin strips
  • 1/2 cup (125ml) Jacob's Creek Reserve Riesling wine
  • 1/2 cup (125ml) light soy sauce
  • 1 teaspoon caster sugar
  • 4 plate-sized (about 500g) whole fish (such as barramundi or snapper)

Vietnamese salad

  • 1 carrot, peeled, cut into matchsticks
  • 6 spring onions, cut into matchsticks
  • 1 yellow capsicum, very thinly sliced
  • 50g raw peanuts, chopped
  • 1 cup coriander leaves, chopped
  • 1 long red chilli, seeded, thinly sliced
  • 1/3 cup (80ml) fish sauce
  • Juice of 1 lime


  • Step 1
    Preheat the oven to 180°C. Lightly oil a large baking dish.
  • Step 2
    Combine the ginger, wine, soy sauce, sugar and 1/3 cup (80ml) of water.
  • Step 3
    Make 2-3 slashes in the flesh of each fish. Lay in prepared dish and drizzle with the soy and wine mixture. Place in the oven and bake for 10-15 minutes or until the flesh flakes easily when tested with a fork.
  • Step 4
    Make Vietnamese salad by combining carrot, spring onions, capsicum, peanuts, coriander and chilli in a bowl. Add fish sauce and lime juice and toss to combine.
  • Step 5
    To serve, place a fish on each serving plate, top with some Vietnamese salad, and drizzle with any leftover pan juices.

  • High protein
  • Low carb
  • Low fat
  • Low kilojoule
  • Low sugar
  • Lower gi


  • 868 kj


  • 7g

    Fat Total

  • 1g

    Saturated Fat

  • 4g


  • 23g


  • 43mg


  • 4241.88mg


  • 7g

    Carbs (sugar)

  • 8g

    Carbs (total)

All nutrition values are per serve
  • Image credit: (N/A)
  • Publication: Taste.com.au

Source: taste.com.au


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