Baked Fish with Mango Salad

There comes another celebration in few days time. Yes! Chinese New Year is on the way. 恭喜發財！Even we do not celebrate Chinese New Year officially, but we do symbolize it with reunion dinner, visiting relatives and friends during this period of celebration. It will definitely be another busy day for me on the CNY eve as we need to whip up some reunion dinner dishes for the family.


This year, I want to do something different and go mostly for baked dishes. This is one of the simple recipe I want to prepare and it is much healthier for a start of the new year. Baked fish with mango salad was adapt and modified from the Donna Hay magazine. Since, Chinese loves to have fish in their reunion dinner as the Chinese phrase "年年有余“ meaning wishing you prosperity every year. The last word of the phrase sounds the same as the fish "魚“ in Chinese. Thus, we usually will whip a fish dish for the dinner. Isn't it a good start for the year? If you want to know more about CNY phrases, you can find it here.


I love this recipe as the mango salad added a twist of taste for the baked fish. You can have a mixture of sweet, sour, salty and refreshing taste in this dish. The mint leaves bring out the refreshing aromatic taste combined with other salad ingredients. Simply exotic and different from other baked fish dishes. If you too fancy mango salad with fish, do give this recipe a try!
Last by not least, I would like to wish all of you who celebrating Chinese New Year " A Healthy, Prosperous & Joyful " Chinese New Year. Till then, sit back and enjoy your holidays!

Ingredients: 1 X 700gm red snapper, scored on each side 2 stalks lemongrass, bruised Olive oil for drizzling sea salt and cracked/ground black pepper 1 large red chilli, thinly sliced 100g bean sprouts 100g green mango, thinly sliced ( I used semi-ripe mango) 1/2 cup mint leaves 3 spring onions (scallions), thinly sliced Lime wedges (optional) Dressing (mix well): 2 tbsp light soya sauce (premium brand) 1 tbsp Chinese cooking wine (Shao Hsing Hua Tiao Chiew) 3 Kaffir lime leaves, thinly sliced 1 small red chilli, chopped 1 tsp brown sugar Method: 1. Preheat oven to 200ºC (400ºF). Prepare aluminum foil about 30cm X 40cm, make sure the fish can fit in nicely. 2. Fold in 3 sides to form an envelope shape. Leave one side open. 3. Place lemongrass and fish inside and seal it properly by folding in the foil. 4. Put on a baking tray and bake for 30 - 35 mins or until the fish is firm to the touch and cooked through. 5. Meanwhile, place chilli, bean sprouts, mango, mint and spring onion in a bowl and toss to combine. 6. To prepare the dressing, mix all the ingredients in a bowl and set aside. 7. Once the fish is ready, carefully open the parcel by cutting the foil in " X " shape and letting the steam escape. 8. Top with the mango salad and spoon over the dressing. Serve immediately with lime wedges. Note: • The baking time may vary depending on the size of the fish. • You may use baking paper for this recipe.