My Mom's Gingery Whole Fish

This was a staple growing up. The fish always ends up so perfectly tender, sweet (thanks to the oyster sauce), and a touch sour (thanks to the sinigang/tamarind seasoning). This recipe works well with any whole white fish (my mom uses whole sea bass), but I usually just get two branzinos for me and Miki.

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My Mom's Gingery Whole Fish

Serves

2-4

Author

Abby Ricarte

Ingredients

• 2 whole branzinos (about 1 pound each), cleaned and gutted
• 4 inch piece of ginger, peeled and thinly sliced
• 6 tablespoons of oyster sauce
• 1/2 packet of Mama Sita's Sinigang Sa Sampalok seasoning mix (1. 76 oz)
• 1 bunch of cilantro
• Optional: flakey salt, 2 tablespoons of butter, cut into small cubes

Preparation

1. Heat oven to 375 degrees.
2. Cut 1 inch diagonal slits on both sides of the fish without cutting all the way through.
3. Sprinkle seasoning evenly on both sides of the fish.
4. Slather oyster sauce evenly on both sides of the fish.
5. To a casserole or braiser pot, create a bed of cilantro and lay fish on top. 
6. Stuff ginger inside the slits and cavities of the fish. 
7. Cover with foil or lid.
8. Bake for 30 minutes.
9. Optional: Finish with a scattering of butter and a generous pinch of flakey salt.