This simple whole fish recipe is a show-stopper. Just match the fragrant salmon and rice with a simple salad to feed a crowd easily and healthily.
1 whole salmon (about 4kg)
2 tbsp peanut oil
salt, to season
lemon wedges, additional herbs and chilli, to serve
Lemon and herb rice stuffing
3 cups cooked Jasmine rice, warm
3 tbsp peanut oil
½ tsp grated ginger
½ cup shredded coriander
½ cup shredded Vietnamese mint
½ cup shredded basil
4 spring onions, finely chopped
2 red chillies, finely chopped
1 tsp salt
zest of 1 lemon
4 lebanese cucumbers, very thinly sliced
juice of ½ a lemon
½ tsp salt
1. Heat your oven to 160C (in a fan-forced oven).
2. For the stuffing, mix together all the ingredients. Wipe the fish down with kitchen paper and place it on a large piece of baking paper drizzled with oil. Season the fish with salt and drizzle with oil. Place the stuffing inside the fish (see video). Wrap the fish in the paper and bake for 55 minutes (I do say 40 minutes in the video, but you may need the extra 15 minutes to cook the fish all the way through).
3. While the fish is cooking make the dressed cucumber by tossing the sliced cucumber in the salt and lemon juice. Drain in a colander in the fridge.
4. Remove the skin from one side of the salmon and gently scrape away any dark bloodline. Season with salt again directly on to the flesh of the fish. Allow the fish to cool to nearly room temperature then cover the flesh with the dressed cucumber in a scale pattern. Serve with lemon wedges and some extra herbs and chilli.