Thai Style Fish

12 ingredients
5 steps

Ingredients

  • 2 None medium-sized bream or snapper, cleaned and trimmed
  • 1 bunch cilantro, leaves only + extra leaves, to serve
  • 2 None green onions, sliced + extra, to serve
  • 1 None lemongrass stem, bruised and sliced
  • 2 slices fresh ginger
  • 3 cloves garlic, peeled and sliced
  • 2 None kaffir lime leaves
  • 1 None chili, deseeded and sliced
  • 1/4 cup lime or lemon juice
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce
  • None None lime wedges and halves, to serve

Directions

  1. 1
    Preheat the oven to 350°F.
  2. 2
    Wash the fish and pat dry with a paper towel. Using a sharp knife, score the skin at 1/2 inch intervals, to allow for even cooking. Place in a foil-lined baking tray.
  3. 3
    Fill the fish cavities with half each of the cilantro, onion, lemongrass, ginger, garlic, kaffir lime leaves and chili.
  4. 4
    Finely chop the remaining cilantro, onion, lemongrass, ginger, garlic, lime leaves and chili. Transfer to a bowl with the lime juice, brown sugar and fish sauce. Mix well and spoon over the fish.
  5. 5
    Bake for 15-20 mins, until the fish flakes easily when tested with a fork. Drizzle with the pan juices and top with extra cilantro and green onions to serve. Accompany with lime wedges and halves.

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