I like to cook dory fish. It tastes delicious no matter how I cook it or how I season it. Dory fish is also easy to find in the wet market and quite cheap too. One packet of dory fish with 2 fish fillets (each is usually 180-200 gr) is $5 while 2 packets are $9. Since I buy this fish quite often from the same fishmonger, the last time I went there, she sold the fish $10 for 3 packets to me. Wow……….that was a lot of fish to cook. So I had to think hard and searched for new recipes and at the same time, modified the recipes so they would suit my family’s taste.
I like to buy dory fish fillet because there are simply no bones at all, unlike salmon or batang fish fillet that sometimes still have bones inside. So I will be posting some recipes using dory fish after this because I still have 2 packets of dory fish left in my freezer.
This baked dory fish recipe turned out to be delicious and everyone loved it. My husband said it was very good (I remember he ate this at night for dinner after he came back at the office and I was in the bedroom with the lil one while preparing him to sleep, and he especially came inside the bedroom to tell me that it was very delicious, hahaha…………………).
My son also loved it so much and he also loved the flavorful potatoes beneath the fish. Yes, he is a big fan of potatoes and he likes any kind of potato dishes. He even said there was not enough potatoes for him, hahaha………Surprisingly, he also ate the mushroom and made no comment at all………….so I assumed he basically liked the mushroom too.
The recipe is almost no different than the steam one, but I added potatoes, mushrooms, spring onion, and coriander leaves because I liked to add vegetables whenever I could. Although the seasoning almost resembled the seasoning for steam fish, but the result was different because of the baking process.
*This recipe is for one serving*
- 1 dory fillet (200 gr)
- 2 small limes
- 1/2 tsp salt
- 1 medium potato, peel and cut into 5 in round shape
- 1 shiitake mushroom, cut 5
- 5 tbsp cooking oil
- 1 thumb of ginger, cut into long thin slices
- 5 minced garlic
- 5 minced spring onion
- 1 handful of coriander leaves, chopped
- 7 tbsp water (simply reduce the amount of water if you don’t like too much sauce to be eaten with the fish)
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp liquid rock sugar
- 5 spring onion, cut diagonally for about 2 cm
- A handful of coriander leaves
- Steam the potato until they’re about 1/2 of the way cooked. Use fork to check the potatoes (just poke the fork to the potatoes, and it should be soft on the outside but still a bit firm on the inside). Set aside
- Clean the fish under running water and pat dry with kitchen towel. Squeeze lime all over the fish and season with 1/2 tsp of salt on both sides
- In a small bowl, mix together all the seasoning
- Heat a pan with 5 tbsp of cooking oil. Add ginger and stir fry until fragrant. Add minced garlic and minced spring onion and stir fry until garlic turns to golden brown. Strain the oil and keep the oil for further use (usually to stir fry vegetables). Set aside the mixture of ginger, garlic, and spring onion.
- Prepare a baking dish. Arrange the potato on the baking dish
- Add mushroom on top of the potatoes
- Add half of the minced coriander leaves on top of the mushroom
- Place the fish on top of the coriander leaves
- Pour half the sauce all over the fish. When we place the potatoes and mushroom on the bottom, the flavor of the sauce will flow down and thus make the potatoes and mushrooms so delicious
- Add the mixture of ginger, garlic, and spring onion on top of the fish
- Add another half portion of the chopped coriander leaves
- Pour the remaining of the sauce
- Preheat the oven to 180 Celsius degree
- Bake the fish for 30 to 35 minutes
- Remove the fish from the oven, transfer to a serving plate, and garnish with spring onion and coriander leaves
- Serve hot with steam rice