This fish was so tasty that i dont need to cover up the fact that before i could say jack the tail had been devoured somboriii, lolzzzz... well its not gonna stop me from sharing this recipe i cooked up on Christmas day, saturated with fresh orange juice. Before we dive right into it, there
are some important things we should all know first;
-First it is is important or you to know that your fish is going to boil first before it starts roasting.
- Because of the presence of so many liquids, it is advisable to use the pan or plate you would be serving with for the roasting.
I personally used a wide-deep oven-friendly plate that could go into the oven and I could serve the fish with so that I don’t have to transfer it to another plate or something. It’s possible to transfer carefully to another platform, but I didn’t want to go through that.
- Another thing is that some people use foil papers rapped around the fish to keep the heat and taste within it and then transferred to the oven. That’s another good method, though foil papers have been considered to have chemicals transmitted when there is heat. That wasn’t the reason I didn’t use it in this recipe, I just wanted to go with this especially because I am use to it and I can handle it well.
- Timing is quite tricky, but note that your fish is going to boil first then start roasting. I wanted this very golden, a bit dry on the outside and soft and juicy on the outside, so I left it quite longer. It’s a matter of choice and care, you need to stay close to it especially when the outside starts to change color , you can use a fork to taste to very sure.
- This a down to earth cooking no special tactics at all…lolzzzzz…
So lets get roasting..
Ingredients
1) A whole full fish, depending in your choice.
2) Salt
3) Dry Pepper
4) Two seed of tomato
5) Curry
6) 1 large Orange with the juice squeezed out
7) Garlic and Ginger paste
8) All natural poultry spice
9) Grounded cloves
10) Soya bean vegetable oil
11) Mixed herbal spices
Preparation
1) This is how I do my whole fish sometimes but not all the time, you may find this way OK with you or stick to what you know, but this is what works for me most times and its fast.
2) Wash your fish thoroughly, by first descaling it, if it’s a fish with lots of scales. I always advice to descale first in the market, then when you get home and about to use it, put finishing touches by using your knife to scrape. But if not, when you are about to use it scrape with your knife from the tip of the tail gradually working your way to the head.
3) Now at the head I usually take my time because the scales look hidden till you actually start scraping. Scrape all sides.
4) After that with a knife tear the center belle/gut region around the side of the head, down to the center of the belle and then stop. Now take note that your fish has to have no ice on it, meaning if it was refrigerated you have to leave it to totally defrost, try draining the water out and patting it dry with a towel or paper towel.
5) Through the deep cut around the head is where you remove the gills and inner bodies, carefully. Some people may not care about taken those out but I personally think its important to get them out.
6) After this, wash thoroughly inside out and then drain out water and dry it up again because you would be adding lots of liquids to it.
7) Sprinkle salt, pepper, ginger and garlic, all your spices and coguments, inside the belle and out rub in from inside the belle to the outside, try to make it very spicy and tasty but not too excess because when it goes to the oven the heat tends to dampen the taste, so doing this helps it to still remain tasty when its done.
8) Dice your tomatoes into small pieces and rub all around and inside the fish. Add about 2 table spoons of oil rub it around the fish, then take your squeezed out orange, pour all and around the fish.
9) So you can decide to live to marinate for few minutes or an hour or longer, this enhances the taste. Transfer to the oven first on your medium heat then ten minutes later increase heat but not so high.
10) When you get the color disired, don’t worry you don’t need to turn to the other side, our focus is to have a crunchy golden outside and a juicy inside. you can taste slightly with a fork and be sure of the inside, but approximately 30minutes to 1hr is enough time for your fish to get done.
Bring down out from the oven and voilaaaa our Golden Orange whole fish is set.
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