Name: Thai-style fish
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 2 medium-sized bream or snapper, cleaned, trimmed; 1 bunch coriander, roots discarded, plus extra leaves, to serve; 2 green onions, sliced, plus extra, to serve; 1 lemongrass stem, bruised, sliced; 2 slices ginger; 3 clove garlic, sliced; 2 kaffir lime leaves; 1 chilli, sliced; 1/4 cup lime or lemon juice; 1 tablespoon brown sugar; 1 tablespoon fish sauce; lime wedges and halves, to serve

Ingredients

2 medium-sized bream or snapper, cleaned, trimmed

1 bunch coriander, roots discarded, plus extra leaves, to serve

2 green onions, sliced, plus extra, to serve

1 lemongrass stem, bruised, sliced

2 slices ginger

3 clove garlic, sliced

2 kaffir lime leaves

1 chilli, sliced

1/4 cup lime or lemon juice

1 tablespoon brown sugar

1 tablespoon fish sauce

lime wedges and halves, to serve

Method

1.Preheat oven to 180°C.

2.Wash fish and pat dry with paper towel. Using a sharp knife, score skin at 2cm intervals, to allow for even cooking. Place in a foil-lined baking dish.

3.Fill fish cavities with half each of the coriander, green onion, lemongrass, ginger, garlic, kaffir lime leaves and chilli.

4.Finely chop remaining coriander, onion, lemongrass, ginger, garlic, lime leaves and chilli. Transfer to a bowl with juice, sugar and sauce. Mix well and spoon over fish.

5.Bake 15-20 minutes, until fish flakes easily when tested with a fork. Drizzle with pan juices. and top with extra coriander and green onions to serve. Accompany with lime wedges and halves.

It’s important not to overcook fish as it becomes very dry.
Note

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Ingredients

Method

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