Asian-Style Baked Rockfish

A whole rockfish baked with everyone's favorite go-to Asian ingredients: sesame oil, fresh lime slices, soy sauce
Contributor

A whole rockfish baked with everyone’s favorite go-to Asian ingredients: sesame oil, fresh lime slices, soy sauce, red pepper powder (gochugaru), julienned carrots and ginger, garlic, and lots of cilantro.

4
Servings
341
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2.5-3 Pounds whole rockfish, scaled and gutted (can substitute for sea bass or red snapper)
  • Salt, to taste
  • Pepper, to taste
  • 3 scallions, finely sliced on a diagonal
  • 1 lime, thinly sliced
  • 1/2 Cup fresh cilantro, divided
  • 1 whole carrot, peeled and finely julienned
  • 1.5 inch piece of ginger, peeled and finely julienned
  • 2 garlic cloves, finely sliced
  • 2 Tablespoons plus one teaspoon of soy sauce
  • 3 Teaspoons toasted sesame oil
  • 1/8 Teaspoon Korean red pepper powder (gochugaru)
  • Sushi or brown rice, cooked for serving
  • Lime wedges, for serving
  • Crushed peanuts, for serving

Directions

Preheat the oven to 425 degrees F. Line a large baking sheet with aluminum foil. 

Place the gutted and scaled rockfish on top of the aluminum foil. Rub skin and cavity with coarse salt and season with pepper. Stuff the cavity with the lime slices and half of the cilantro leaves. Sprinkle the top of the fish with the carrot, ginger, garlic, and remaining cilantro. 

In separate bowl, whisk together the soy sauce, sesame oil, and red pepper powder. Pour sauce evenly over the fish. Top the fish with another large sheet of aluminum foil, bringing the edges of both pieces together to fold and seal in the fish. Bake at 425 degrees F for 30 minutes. Remove the top piece of foil and continue to cook, uncovered, for an additional 5–10 minutes or until fish flakes easily.

Serve the fish immediately with sushi or brown rice, fresh lime wedges, soy sauce, cilantro, and crushed peanuts.

 

Asian Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Asian Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chili peppers as well as sugar and garlic.

Nutritional Facts

Total Fat
8g
12%
Sugar
1g
N/A
Saturated Fat
2g
8%
Cholesterol
156mg
52%
Protein
59g
100%
Carbs
7g
2%
Vitamin A
154µg
17%
Vitamin B12
4µg
72%
Vitamin B6
0.7mg
37%
Vitamin C
9mg
15%
Vitamin D
12µg
3%
Vitamin E
1mg
7%
Vitamin K
34µg
43%
Calcium
76mg
8%
Fiber
2g
7%
Folate (food)
43µg
N/A
Folate equivalent (total)
43µg
11%
Iron
2mg
9%
Magnesium
102mg
25%
Monounsaturated
3g
N/A
Niacin (B3)
8mg
40%
Phosphorus
674mg
96%
Polyunsaturated
3g
N/A
Potassium
1398mg
40%
Riboflavin (B2)
0.6mg
37%
Sodium
879mg
37%
Thiamin (B1)
0.1mg
6.9%
Zinc
1mg
9%