Another Recipe for Whole Fish with Ginger

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Oz

By Keith Floyd

Published 1991

  • About

Serve this with plain, steamed rice – the ginger sauce is exotic enough on its own. The Thais and Vietnamese, unless making a specific rice dish, always eat plain, steamed rice as it has to accompany several dishes at once.

I’m often asked how long it takes to cook the fish. Apart from the obvious like it depends how large your fish is and how hot your fire is, a general rule when barbecuing or grilling is that the fish is cooked when the skin starts to blister.