Asian-style baked fish Recipe
Ingredients
1 tablespoon brown sugar
1 tablespoon 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 SunRice Jasmine Fragrant Rice, to serve
270ml can coconut cream
1 cup Campbell's Real Stock Chicken
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
Asian-style baked fish Recipe
Method
Step 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.
Step 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.
Step 3
Place fish on top of vegetables. Pour over marinade. Cover and bake for 15 to 20 minutes or until fish is just cooked.
Step 4
Spoon fish and vegetables onto plates. Serve with rice.
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