whole firm white fish, cleaned and scaled
fresh ginger, sliced
finely chopped fresh ginger, extra
freshly ground black pepper
1 red onion, sliced finely
fresh cilantro leaves
scallions, sliced finely
Salt to taste
Preheat an over to a moderate heat of 180oC.
Wash the fish thoroughly both inside and outside. Pat dry with kitchen
paper. Divide the ginger slices evenly and place them inside the fish.
Heat a wok with oil and add the chopped ginger. Cook over low heat for 2
minutes or until soft and fragrant. Stir in the black pepper. Place the
fishes in a baking dish and scatter the salt and pour in the water.
Place the onion slices over the fish. Cover the pan and bake for about
30 minutes or until the fish is cooked. The fish is fully cooked when
the flesh flakes apart easily with a fork. Lift the fish out carefully
and place on a serving platter. Scatter the cilantro and scallions on
the top. Pour some of the cooking liquid around the fish. Serve hot with
steamed white rice.