2 Whole Fish (Approx 400gr each, Gutted & Cleaned with scales removed)
1 Lime – cut into halves
2 tsp Cumin Powder
½ tsp Black Peppercorns
3 Dried Chilli
1 Brown Onion
1 tbsp Crushed Ginger
2 tsp Crushed Garlic
½ tsp Ground Tumeric
30gr Canola Oil
Fried Curry or Lime Leaves, for garnishing
Red Radish, for garnishing
1 fresh red chilli, for garnishing
1 red onion sliced, , for garnishing
Sea Salt Flakes, for garnishing

Pre-heat oven to 200C

Line a baking tray with baking paper & set aside

Wash fish thoroughly to remove excess scales, score each fish diagonally several times on both sides, place fish on baking paper & squeeze with lime, then set aside

Place ground Cumin, Peppercorns, Chillies into a pan, & dry roast over medium heat, once roasted, grind into a powder using a processor & set aside using processor, place brown onion, ginger, garlic, turmeric & oil into bowl & puree into a paste, coat the fish both inside & out with the paste, pre-heat oven to 200C, set fish aside for 20 minutes to marinate

Bake fish for 20-30 minutes at 200C or until fish is opaque & firm to touch, garnish with sliced red onion, sliced red radish, fried Curry/Lime leaves & sprinkle with Sea Salt Flakes before serving.

Blue Eye Fillet – With Tahini Greek Yogurt, Pomegranate & Herb Chop

Crayfish Stack

Natural Oysters – Asian Style