1kg whole fish (eg. snapper, blue eye or
coral trout), gutted and scaled, but with head intact
2 tsp chopped ginger
1 clove garlic, crushed
1/4 cup soy sauce
juice of 1 lemon
3/4 cup dry white wine
4 spring onions, sliced lengthways
thin slices of lemon, garnish
Using a very
sharp knife, score the skin of the fish on each side, three or four
times, at equal intervals and at an angle to the backbone. Place fish on
its side in a flat dish, or support it upright with wooden skewers.
Combine remaining ingredients to make a marinade, and pour over the
fish. Bake the fish, uncovered for 30 minutes or until fish flakes when
tested with a fork. Baste frequently with the marinade during cooking.
Serve the fish whole with cooking juices and garnished with lemon
slices. Accompany with boiled brown rice and a green salad.