"The combination of roasted parrotfish and plum sauce creates a delectable fusion of flavors. The sweet and tangy plum sauce complements the natural sweetness of the parrotfish, while the roasted skin adds a delightful contrast in texture."
Whole Roasted Parrotfish and Plum Sauce
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Prep time: 30mins
Cook time: 1hr
Serves or Makes: 4
Recipe Card
ingredients
For the Whole Roasted Parrotfish
- 3 pounds whole parrotfish
- 10 peeled and halved shallots
- 1/4 cup extra virgin olive oil
- 2 thinly sliced lemons
- 1/4 cup white wine or mirin
- 1 tablespoon salt
- 1 tablespoon ground black pepper
ingredients
For the Plum Sauce
- 1 pound pitted and chopped plums
- 1 cup brown sugar
- 1/4 cup rice vinegar
- 1/4 cup water
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons fish sauce
- 2 cloves minced garlic
- 1 tablespoon freshly grated ginger
- 1 teaspoon red pepper flakes
Method
For the Whole Roasted Parrotfish
Step 1
Preheat your oven to 425°F.
Step 2
Drizzle 2 tablespoons of olive oil inside and outside the fish. Season the fish inside and out with salt and pepper. Stuff the cavity of the fish with lemon slices.
Step 3
In a large baking dish, toss the halved shallots with 1 tablespoon of olive oil, salt, and pepper. Spread the shallots out in a single layer.
Step 4
Place the fish around the shallots in the baking dish. Gently pour the white wine or mirin over the fish. Roast in the preheated oven for about 25-30 minutes, or until the fish is cooked through and the shallots are caramelized.
Step 5
Transfer the fish and shallots to a serving platter. Spoon the cooking juices over the fish.
For the Plum Sauce
Step 1
In a medium saucepan, combine the plums, brown sugar, rice vinegar, water, soy sauce, sesame oil, and fish sauce, garlic, and ginger.
Step 2
Bring the mixture to a simmer over medium heat, stirring occasionally.
Step 3
Once the sauce is simmering, reduce the heat to low and simmer for about 20-30 minutes, stirring occasionally, until the plums have broken down and the sauce has thickened.
Step 4
Use an immersion blender or blender to puree the sauce until smooth.