Frozen Tiger Grouper Gift Box

Oven-Roasted Dragon Tiger Grouper with Lemongrass, Dill and Fennel

Ingredients
1kg dragon tiger grouper, scales and guts removed
3 stalks lemongrass, thinly sliced or bruised
A bunch of fennel/dill leaves
2-3 tbsp oil
Sea salt

For the dip
6 cloves garlic, finely chopped
3-4 tbsp oil
3 tbsp light soy sauce

1. Preheat oven to 200°C (roast mode). Line a baking tray with foil, then using a brush, apply a thin layer of oil.

2. Place fish on tray, then stuff the stomach area with the lemongrass and fennel/dill. Drizzle more oil on the fish and then cover with a layer of sea salt. The sea salt can be scraped off later once the fish is ready.

3. Cook in preheated oven for 28-30 minutes, or until a skewer inserted in the thickest part goes all the way through.

4. Serve with a soy sauce/garlic dip. To make the dip, fry the garlic in oil for 2 minutes until lightly golden. Place oil and garlic in a small bowl, then top with soy sauce. Mix well.