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The whole fish and nothing but the whole fish

Serving whole fish not only makes a great centrepiece for a meal, but cooking with the bones and skin intact means the flavour is enhanced and the moisture retained, resulting in a more juicy tender dish.

Steamed barramundi with chilli, black bean and tofu. Credit: Kitti Gould

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Have you ever considered cooking fish as a whole? It is one of the easiest and most rewarding ways to cook fish in terms of flavour, presentation and value. Why not give it a go?

Steam it whole

Steaming whole fish is a relatively quick, straightforward and healthier option, making it a great choice for busy weeknights. It is also a popular cooking method in Asia, with whole steamed fish served on special occasions like the Lunar New Year and weddings.

Steaming allows easy customisation, allowing you to add various aromatics and sauces after the fish is delicately steamed.

Try this

Cantonese steamed barramundi

ready in just 20 minutes, or for a spicier version, try the

barramundi with chilli, black bean and tofu

or a

whole snapper steamed with black beans, lemon and chilli

Steamed whole fish recipe

Cantonese steamed barramundi

Whole snapper steamed with black beans, lemon and chilli

Steamed barramundi with chilli, black bean and tofu

Cantonese steamed barramundi Credit: Kitti Gould

Bake it whole

Baking whole fish in the oven is great for larger fish, as it allows for even cooking both inside and outside, creating a crispy skin that contrasts beautifully with the flesh inside. Try

wrapping with banana leaves

to retain moisture and impart a mild flavour.

Snapper

is great for baking, as its sweet flavour can be further enhanced by gentle cooking.

John Dory

is another great choice, not only for its sheer size that makes a great centrepiece but because it doesn't contain many pin bones like the other fish.

Baked whole fish recipe

Whole John Dory

Baked snapper with parsley, chilli and oregano

Whole barramundi baked in banana leaves

Whole John dory Credit: Kitti Gould

Deep Fry it whole

Deep frying a whole fish not only creates a delectable crispy exterior, but it can seal in moisture and elevate the flavour while shortening the cooking time.

Dressings or sauces are poured over the hot fish, allowing the aromatics to permeate the dish. Try the fried fish with a

sweet and sour

sauce or

Thai seafood sauce

Deep-fried whole fish recipe

Sweet & sour whole fried fish

Deep-fried whole fish

Deep-fried whole snapper with Thai seafood sauce

Credit: Adam Liaw

Roast it whole

Presenting a whole fish roast can be super impressive. It also allows you to experiment with various seasonings, herbs, and aromatics, whether it's Mediterranean flavours like

olive and caper paste

or Asian flavours like

lemongrass and coriander

Roasted whole fish recipe

Roasted snapper with yellow bean soy ginger and shallot

Whole roasted snapper

Roasted fish with aromatic olive oil

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2 min read

Published 6 May 2024 11:56am

Presented by SBS Food

Source: SBS

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