– recipe –

asian flavours fish with a story


asian flavours fish with  STORY

RECIPE:Whole roasted fish with Asian flavours, nuoc cham & a green papaya salad

food stylist sam linsell of drizzle and dip adds an asian take to fish with a story  ... roasted whole with punchy Asian flavours of lime, ginger, garlic and soy with a delicious nuoc cham sauce to drizzle over

Serves: 4–6

Prep time: 30 minutes

Cooking time: 25 minutes

Works well with: any Fish With A Story

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2 plate-sized Fish With A Story

4 sprigs coriander

2 garlic cloves sliced

1 lime or half a lemon sliced

Garnish (all optional)

Crispy fried shallots (store-bought)

Sliced spring onions

Fresh coriander

Lime wedges

Basting sauce

1 tbsp sesame oil

1 tbsp olive oil

1 tbsp soy sauce

small piece of ginger, grated


Nuoc cham dipping sauce

3 tbsp fish sauce

3 tbsp rice wine vinegar

2 tbsp fresh lemon juice

50 g caster sugar

1 long red chilli, finely chopped



  1. Make the Papaya salad – follow the recipe here or simplify it by using shredded papaya and carrots and sprinkle over sliced spring onion or shallots, fresh coriander, basil (or Thai basil) and mint leaves, and chopped up roasted salted peanuts. You could also scale up the nuoc cham dipping sauce as above and use some of that to dress the salad. 

  2. Preheat the oven to 180C/350F and line a baking tray with parchment.

  3. Cut a few diagonal slits into the flesh of the fish and mix up the basting ingredients. Liberally brush the fish with this basting inside the cavity and on either side making sure to get into the grooves. 

  4. Fill each cavity with 2 sprigs of coriander, a sliced garlic clove and a couple of slices of limes. Season with salt and pepper.

  5. Roast 25 minutes or until cooked.

  6. While the fish is roasting mix up the nuoc cham sauce and make the salad.

  7. Serve the fish whole on a platter garnished with crispy onions, sliced shallots/spring onions, fresh coriander and the nuoc cham drizzled over and served on the side.


Recipe and image credits: Sam Linsell of Drizzle and Dip.


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