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    Friday, November 13, 2015

    Asian-style baked fish Recipe

    Asian-style baked fish Recipe
             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


        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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    Item Reviewed: Asian-style baked fish Recipe Rating: 5 Reviewed By: Mrs. Chef
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