adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Asian-style baked fish
Asian-style baked fish
0 Likes
Prep Time:
50 minutes
Cook Time:
40 minutes
Total Time:
90 minutes
Coconut and herb-infused Asian fish dish bursting with flavor, perfect for any gathering.
Ingredients:
  • 270ml can coconut cream
  • 255.00 gm chicken style liquid stock
  • 1 stalk lemongrass, white part only, finely chopped
  • 1 small red chilli, deseeded, finely chopped
  • 375.00 ml coriander leaves, finely chopped
  • 2 garlic cloves, crushed
  • 3cm piece ginger, peeled, finely grated
  • 16.00 gm brown sugar
  • 24.40 gm fish sauce
  • 1/2 small lime, juiced
  • 4 (180g each) firm white fish fillets (such as perch, ling or blue eye)
  • 2 leeks, trimmed, cut into short, thin strips
  • 2 carrots, cut into short, thin strips
  • Steamed jasmine rice, to serve
Instructions:
  • In a shallow ceramic dish, mix together coconut cream and 1/2 cup stock. Stir in lemongrass, chili, coriander, garlic, ginger, sugar, fish sauce, and 1 tablespoon lime juice. Add fish, coat well, cover, and refrigerate for 30 minutes.
  • Preheat your oven to 180°C. Arrange the leek and carrot on the bottom of a large baking dish. Drizzle the remaining 1/2 cup of stock over the vegetables and cover with foil. Bake for 25 minutes, or until the veggies are nearly tender.
  • Place the fish over the bed of tender vegetables, then generously drizzle the flavorful marinade on top. Cover the dish and bake until the fish is perfectly cooked, taking on all the delicious flavors, for about 15 to 20 minutes.
  • Plate the fish and vegetables elegantly and accompany them with a generous portion of rice.

Similar Recipes