- serves 4 people
- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 4 white firm fish fillets, such as snapper, harpuka, barramundi or coral trout.
- 250 ml (1 cup) coconut milk
- 1 tsp grated ginger
- 1 chilli, sliced
- a few Thai basil and coriander leaves
- 2 kaffir lime leaves
- 1 lime, rind grated and juiced, plus lime wedges, to serve
- 1 tsp grated palm oil or ¼ tsp fresh grated tumeric
- 2 lemongrass stalks, crushed
- salt and pepper
- steamed rice, to serve
Instructions
Preheat the oven to 200°C.
Place the fish in a deep, round baking dish with a lid.
Pour coconut milk over the fish and sprinkle with ginger, chilli, herbs, kaffir lime leaves, and lime rind and juice. Pour the palm oil all over and place lemongrass on top. Season.
Cover with lid or a sheet of foil and cook for 10 minutes.
Serve with steamed rice and lime wedges.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
Have a story or comment? Contact Us
