Oven Baked Whole Fish with Chinese Leaves

So sorry, it's such a simple recipe!

Recipe By: Purihirunesan (https://cookbuzz.com/kitchen/56)
Serves 1 Cook: 25 min

Ingredients

Whole fish 1
Chinese leaves bunch 2
Gyoza dumpling sauce (shop bought) as you like

Method

1
Preheat the oven 200C.
2
Remove the insides of the fish. Place the fish in the middle of some aluminium foil and season with salt.
3
Place the roughly chopped Chinese leaves on top of the fish.
4
Fold over the foil and seal.
5
Bake in the oven for 15-20 minutes.
6
Open up the foil and transfer the fish and Chinese leaves onto a serving dish and pour over the gyoza dumpling sauce.

Tips & Note

You'll get lots of moisture from the fish and the Chinese leaves as it steam bakes, so there's no need for any additional liquid.

Oven Baked Whole Fish with Chinese Leaves

So sorry, it's such a simple recipe!

Recipe By: Purihirunesan (https://cookbuzz.com/kitchen/56)

Serves 1

Cook: 25 min

Ingredients

Whole fish 1
Chinese leaves bunch 2
Gyoza dumpling sauce (shop bought) as you like

Oven Baked Whole Fish with Chinese Leaves

Recipe ID :1293 Posted on 01 DEC 2015

Serves 1

Cook 25min
views 3,631
printed 72

saved 1

So sorry, it's such a simple recipe!

Share

Ingredients

Method

Cook
25min
1
Preheat the oven 200C.
2
Remove the insides of the fish. Place the fish in the middle of some aluminium foil and season with salt.
3
Place the roughly chopped Chinese leaves on top of the fish.
4
Fold over the foil and seal.
5
Bake in the oven for 15-20 minutes.
6
Open up the foil and transfer the fish and Chinese leaves onto a serving dish and pour over the gyoza dumpling sauce.

Tips & Note

You'll get lots of moisture from the fish and the Chinese leaves as it steam bakes, so there's no need for any additional liquid.

PRO
Purihirunesan
I’ve got 103 recipes!
プリヒル姉さん
PURIHIRUNESAN
Step into my kitchen!
The ethnic flavour is enhanced with the fish sauce.
Cooked rice, Anchovy fillets, Eggs, Fish sauce (nam pla), Sesame oil, Salt & pepper
PRO
The intense deliciousness of the squid enhances the celery, so use lots of it!
Squid (frozen is fine), Celery, Fish sauce (nam pla), Soy sauce, Sesame oil, Vegetable oil or olive oil
PRO
Crispy skin on the outside and juicy fish on the inside.
Rainbow trout (whole), Salt, Metal skewer, Mirin
PRO
An adaptation of Squid Mooli but we can't find proper mooli in the UK, so I used swede.
Squid, Swede, Mushrooms (shiitake, oyster), Water, Mirin, Light soy sauce, White wine, Sugar
PRO
Use a fresh fish stock if you can.
Mussels, Bacon or pancetta, Fish stock, Milk, Flour, Potato, Carrot (small)
PRO
A simple quick rice dish with a hint of 'paella'!
Squid, Mussels, Prawns, Clams, Peppers (any 2 colours) , Garlic, Salt & pepper, Fish stock, Cherry tomatoes, Bay leaf, Saffron, Rice
PRO

Similar Recipe

Use a fresh fish stock and enjoy the flavour of fresh fish in this clear soup.
White fish fillet (seabream or seabass), Fish stock, Green beans for garnish, Carrots for garnish
You don't need to hang it out to air dry, it's easy and tastes delicious!
Fresh sea bream fillets, Mirin, Soy sauce, Sugar, Dry roasted sesame seeds
It's worth the effort!
Basic fish stock:, White fish bones & heads (seabream or seabass), Salt, Water, Seasonings:, Celery, Carrot, Onion, Fennel bulb, Parsley, Spring onions
You can enjoy fresh fish anytime you like, once you know these tips.
Fish fillets, Or whole fish (organs removed), Cling film, Ziploc bags
It's super easy to cook because you can use a roasting bag.
Sea bream, Coriander stalks, Fennel bulb, Soy sauce, Sake, Sesame oil, Sugar, Vinegar, Garlic (finely chopped), Ginger (finely chopped), Roasting bag, Chilli
You get a fantastic flavour from the sea bream bones.
Fresh sea bream, Rice, Soy sauce, Mirin, Sake, Water (for the rice), Sesame oil

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME