Growing up in a Teochew household, I've had my fair share of steamed fish. Even now, we eat steamed fish for dinner several times a week. I guess old habits die hard.It's probably the easiest way to cook fresh whole fish but even if the boys are not getting jaded, I am.
While I was roasting chicken that day, I decided to make the oven multi-task by tossing a parcel of fish inside as well. The sea-bass, which I marinated in a Thai-style seasoning, tasted fantastic, even better than the steamed version.
The best thing is, there was no pot or plate to wash after dinner. Just scrunch up the foil and throw away!
In a bowl, mix the juice of one lemon with 2 tablespoons of fish sauce, 1 minced garlic, 1 chopped-up chilli, sliced shallots and 1 teaspoon sugar (I used gula melaka).
Take a large piece of foil, line it with banana leaf (only if you have), and lay the fish on it.
You can scatter tomato, coriander and slices of onion around the fish if you like. I even put what's left of the lemon in there.
Pour the seasoning all over the fish. Pull the foil up and form a large tent with the fish inside.
Bake in the oven for 30 to 45 minutes at 200 degree C.