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Baked Lime and Lemon Grass Fish with Steamed Asian Greens
Serve with ¾ cup basmati rice if on Skip program
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Ingredients:
- 2 green onions, thinly sliced
- 2 tbsp chopped fresh coriander
- 2 tsp grated fresh ginger
- 1 tsp bottled sliced lemon grass
- 1 fresh bird’s eye chilli, finely chopped
- 2 tbs lime juice
- 2 tbs water
- 1 tbs fish sauce
- 1 tsp soy sauce
- 5x120g portions firm white fish fillets (Ling, Flake, Spanish Mackerel or Gem Fish)
Method:
- Place all ingredients except fish into a deep casserole dish. Mix to combine.
- Add fish. Turn to coat and cover
- Marinate in fridge for 1 hour if possible.
- Preheat oven to 190 degrees C.
- Bake fish for 10 minute or until just starting to flake when tested with a fork.
- Serve 1 portion of fish with 2 ¼ cups of steamed Asian veges.
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