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Baked fish with coconut and lime

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Baked fish with coconut and lime served on steamed rice.
Baked fish with coconut and lime served on steamed rice.Murdoch Books

A recipe from the Good Food collection.

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Ingredients

  • 2 stems lemongrass, white part only

  • 8 makrut lime leaves

  • 1 cup (250 ml) thick coconut cream

  • 2 tbsp fish sauce

  • ½ tsp garam masala

  • 2 tsp grated fresh ginger

  • 2 cloves garlic, crushed

  • 2 tbsp chopped fresh coriander

  • 4 × 200g blue-eye fillets

  • 2cm × 2cm piece galangal, sliced into 4 pieces

  • 1 lime, cut into wedges

  • steamed rice, to serve

Method

  1. Step 1

    Preheat the oven to moderately hot 200C. Finely chop one lemongrass stem. Quarter the other lengthways and bruise it with the back of a knife.

  2. Step 2

    Finely shred four of the lime leaves and place in a bowl with the coconut cream, fish sauce, garam masala, ginger, garlic, coriander, and finely chopped lemongrass. Mix together thoroughly, add the fish and toss to coat well.

  3. Step 3

    Place a piece of bruised lemongrass and a piece of galangal in the centre of four 30cm long pieces of baking paper. Place a fish fillet on top, place 1 lime leaf on top of each fillet and spoon on ¼ cup of the coconut mixture. Wrap up securely and then wrap each parcel in foil.

  4. Step 4

    Place in a non-metallic baking dish and bake for 15-20 minutes, or until cooked through. Unwrap the fish, discard the lemongrass and galangal pieces and serve on rice with the remaining cooking juices. Garnish with the lime wedges.

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