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Recipe

  • Recipes
  • Ingredient
  • Fish

Asian-style baked fish

Richly flavoured with coconut and fragrant herbs, this Asian-inspired fish dish is entertaining at its best.

Ingredients

  • 270ml can coconut cream
  • 1 cup Massel chicken style liquid stock
  • 1 stalk lemongrass, white part only, finely chopped
  • 1 small red chilli, deseeded, finely chopped
  • 1 1/2 cups coriander leaves, finely chopped
  • 2 garlic cloves, crushed
  • 3cm piece ginger, peeled, finely grated
  • 1 tbsp brown sugar
  • 1 tbsp 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

Direction

  1. Combine coconut cream and 1/2 cup stock in a shallow ceramic dish. Stir in lemongrass, chilli, coriander, garlic, ginger, sugar, fish sauce and 1 tablespoon lime juice. Add fish and turn to coat. Cover and refrigerate for 30 minutes.
  2. Preheat oven to 180°C. Spread leek and carrot over base of a large baking dish. Pour over remaining 1/2 cup stock. Cover with foil. Cook for 25 minutes or until vegetables are almost tender.
  3. Place fish on top of vegetables. Pour over marinade. Cover and bake for 15 to 20 minutes or until fish is just cooked.
  4. Spoon fish and vegetables onto plates. Serve with rice.