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Whole Baked John Dory Shanghai-Style Recipe

Yield: 2 to 3 portions;
Time Estimate: 20 minutes overall, including 5 minutes of preparation;
Storage Notes: serve immediately, will keep for 2 days in the fridge;
Difficulty: easy;

If you’ve never cooked a whole fish before, that ends today. Incredibly easy to prepare, more succulent than fillets could ever be on their own, and beautiful to present- what’s not to like? In this easy recipe we use a whole (gutted) John Dory, but you can substitute just about any whitefish of similar size. Flavored generously with our Taste of Shanghai, the fish comes out juicy, fragrant, and delicious - the delicate balance of sweet and spicy bringing out the best in your cooking.


  • 1 Whole (gutted) John Dory or similar whitefish – a little under 1 LB
  • 3 Pats of butter
  • 1 Tablespoon extra virgin olive oil
  • 2 Tablespoons Gustus Vitae Taste of Shanghai
  • 2 Teaspoons Gustus Vitae Sriracha Sea Salt
  • 1 Lemon


  1. Remove fish from fridge and allow to warm to room temperature – this will result in a more even and faster cook time.
  2. Preheat oven to 350.
  3. In a medium sized baking dish, rub bottom with one of the pats of butter.
  4. In a medium mixing bowl, pour olive oil over fish to cover evenly. Rub on Taste of Shanghai and the Sriracha Sea Salt, covering the entire fish evenly.
  5. Place fish in baking dish, put remaining pats of butter on top, and put in oven, cooking for 5 minutes.
  6. Remove and flip, returning to oven for a further 8 to 10 minutes, depending on the thickness of your fish.
  7. Slice lemon in wedges, plate fish, and serve. Bonus points: try the eyeballs – they’re delicious!