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Roasted Blue Eye with ginger & chillies


  • Preheat oven to 220°C fan forced (240°C normal).
  • Heat a thin layer of oil in a heavy-bottomed pan (that can go into the oven) and cook the fish, skin side down, for about 1 min to crisp up.
  • Add the stock to the pan with a good splash of soy, a little sesame oil, the spring onions, chillies and ginger. Cook in the oven for about 7-8 mins. Then remove the fish and bring the juices to the boil. Taste for seasoning.
  • At the same time, heat a little oil in a wok (or non-stick pan) and stir fry the snowpeas until crisp & crunchy. 
  • Arrange the snowpeas on individual plates, top with the fish and spoon the cooking juices over. Serve with a bowl of steamed rice on the side.


  • vegetable oil
  • 4 x 180 gm blue eye steaks (or any other steaky fish), bones removed, but skin on
  • 1 cup fish stock
  • soy sauce
  • sesame oil
  • 6 spring (green) onions, shredded
  • 3 small red chillies, seeded & finely sliced
  • 1 heaped tbsp julienned fresh ginger
  • 24-30 snowpeas

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    3 tbsp1/4 cup
    1 cup250 ml
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    1 lb450 gm