Baked Fish with Coconut and Kaffir Lime Recipes

Ingredients :

2 stems lemon grass, white part only

8 kaffir lime leaves

250ml thick coconut cream

2 tbsp fish sauce

1/2 tsp garam masala

2 tsp grated fresh ginger

2 cloves garlic, crushed

2 tbsp chopped fresh coriander

4 x 200g blue eye fillets

2cm x 2cm piece galangal, sliced into 4 pieces

1 lime, cut into wedges

Method :

Preheat the oven to moderately hot 400F, Gas 6.
Finely chop one lemon grass 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 lemon grass.
Mix together thoroughly, add the fish and toss to coat well.
Place a piece of bruised lemon grass and a piece of galangal in the center of four 30cm long pieces of baking paper.
Place a fish fillet on top, place 1 kaffir lime leaf on top of each fillet and spoon on 1/4 cup of the coconut mixture.
Wrap up securely and them 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 lemon grass and galangal pieces and serve on rice with the remaining cooking juices.
Garnish with the lime wedges.

Ready to eat in 30 minutes

Serves 4 - 6

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