How many of you recoiled at the first glace of this dead fish's' eyes staring back at you? If you are not used to be served a fish whole, then this is certainly not the most comforting of sights. But I can tell you that is is delicious!
Growing up a picky eater, I wouldn't go within 20 feet of a fish fillet, much less an entire baked fish. My time living in Singapore changed all that. Whole baked or fried fish is very popular in Asia, it is seen as a delicacy. They will even eat the eyeballs... gross. I can't go that far. Saying that, I had some of the most delicious meals of whole fish while overseas, which made be want to bring this dish back with me when I left.
It is not as daunting as it seems to bake a whole fish. In fact it is almost the exact same as prepping a fillet (provided you buy a fish already gutted, which I recommend). The true beauty of this dish lies in the sauce, a fragrant combination of olive oil, garlic, ginger, chili, soy sauce and green onion. Poured on top it adds the most incredible unami flavour, you won't be able to stop eating once you have started!
I know some of you will be wary to try this recipe, but I guarantee it will be worth going out of your comfort zone. So try it, I dare you!
DON'T HAVE A WHOLE FISH?
If you are unable to obtain a whole fish, or if that is just a bit too far outside of your comfort zone, you can 
also make this using 4 fish fillets, each about 1/2 lb each. Instead of filling the fish cavity with garlic, ginger, lemon and chili, place your fillets on individual aluminum foil sheets and top fillet with said ingredients and a splash of olive oil. Then carefully wrap the foil to form a mini tent around the fillets and place in the oven for 12-15 minutes, depending on the thickness of your fish.
Drunken Fish
Ingredients
- 4lb whole white fish, scaled & gutted (ie seabass, snapper)
- 1 lemon, sliced
- 2 red chilies, sliced
- 2 tbs ginger, peeled and julienned
- 10 cloves garlic, thinly sliced
- 1/3 c. soy sauce
- 1/4 c. olive oil
- 1/4 c. vodka
- 2 tsp sesame oil
- 5 stalks green onions, cut in half
- 1 pkg (8oz) rice noodles
Directions
- Step 1 Preheat oven to 400F
- Step 2 Place fish on a raised rack on a lined baking sheet - you want the bottom of the fish raised and not touching the pan.
- Step 3 Stuff a few slices lemon, red chili, ginger and garlic inside the cavity of the fish, as well as on top of the fish.
- Step 4 Drizzle a healthy amount of olive oil over the fish and place in preheated oven for 25-30 minutes, depending on the thickness of your fish.
- Step 5 While the fish is cooking, boil water and cook your rice noodles as according to the directions on the package (usually boil for 3-5min). Also make sure your remaining chilis, ginger, garlic cloves and green onions are sliced and ready to go.
- Step 6 Take your fish out of the oven and rest for 5 min.
- Step 7 In a large frying pan on high heat, place your soy sauce, olive oil, vodka, sesame oil and remaining chilis, garlic, ginger. Bring to a boil, stirring frequently. You are only looking to flash cook your ingredients, so only cook for 5 minutes. Remove from heat and throw in your green onions until coated.
- Step 8 To serve: Pour sauce (while still hot, be careful!) over the fish, fillet and serve on top rice noodles. Great with some steamed greens and a hearty white wine!
