Baked Dory Fish With Potato and Mushroom In Soy Sauce / Ikan Dori Panggang Dengan Kentang dan Jamur


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. 1 dory fillet (200 gr)
  2. 2 small limes
  3. 1/2 tsp salt
  4. 1 medium potato, peel and cut into 5 in round shape
  5. 1 shiitake mushroom, cut 5
  6. 5 tbsp cooking oil
  7. 1 thumb of ginger, cut into long thin slices
  8. 5 minced garlic
  9. 5 minced spring onion
  10. 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

For garnish:

  • 5 spring onion, cut diagonally for about 2 cm
  • A handful of coriander leaves


  1. 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
  2. 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
  3. In a small bowl, mix together all the seasoning
  4. 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.
  5. Prepare a baking dish. Arrange the potato on the baking dishIMG_2930
  6. Add mushroom on top of the potatoesIMG_2931
  7. Add half of the minced coriander leaves on top of the mushroomIMG_2933
  8. Place the fish on top of the coriander leavesIMG_2936
  9. 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 deliciousIMG_2940
  10. Add the mixture of ginger, garlic, and spring onion on top of the fishIMG_2944
  11. Add another half portion of the chopped coriander leavesIMG_2946
  12. Pour the remaining of the sauceIMG_2950
  13. Preheat the oven to 180 Celsius degree
  14. Bake the fish for 30 to 35 minutesIMG_3198
  15. Remove the fish from the oven, transfer to a serving plate, and garnish with spring onion and coriander leaves
  16. Serve hot with steam riceIMG_3204

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