A recipe from the Good Food collection.
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
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.
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.
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.
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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