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  • 1 whole fish, cleaned and scaled. Weight: 1 to 1.5 kg
  • 1 lemon and/or lime
  • 5 tbsp Natur® tamari sauce*
  • 10 garlic cloves, crushed and finely chopped
  • 3 tbsp fish sauce
  • 2 tbsp cane sugar
  • ¼ tsp black pepper
  • 1 tbsp lime or lemon
  • 1-3 hot red peppers or 2 tsp thai chili sauce or 2 tsp red pepper flakes.


Place the fish on a large sheet of aluminum foil. Cut half the lime or lemon into thin slices, place 3-4 slices inside the fish. Extract the juice from the other half.

Crush the garlic and mix it with the lemon juice. Add all the other ingredients to the garlic and lemon juice mixture.

Spread the marinade on the inside and outside of the fish. Cover the fish with another sheet of aluminum foil. The aluminum foil must cover the entire fish, including the sides, without wrapping it too tightly so that the fish can be steam cooked.

Bake at 400ºF (200ºC) for 20 to 30 minutes, depending on the thickness of the fish.

Serve over brown basmati rice and drizzled with your choice of marinade.

Note:  Choose fresh, wild fish, preferably from a lake or river in your region or from the Atlantic Ocean. Examples of fish: trout, salmon, snapper, whitefish, haddock, red porgy.



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