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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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In this Thai-inspired recipe, lemon grass,lime leaves and butter bring out a unique subtle flavour. Ingredients:
1 whole fish (about 500 g) |
2 stalks lemongrass |
2 kaffir lime leaves |
1/4 teaspoon coriander powder |
2 garlic cloves, chopped finely |
1 tablespoon fresh ground black pepper |
1/2 teaspoon salt |
100 g butter |
1 banana leaf |
Directions:
1. Clean fish, wash and pat dry.
2. Slice the bottom 5 cm of lemon grass finely.
3. Tear up the kaffir lime leaves and mix together the garlic, coriander, pepper, salt and butter in a bow. Set mixture aside.
4. Wash and dry the banana leaf.
5. Spread half the mixture on one side of the fish.
6. In an oven-proof dish, lay the banana leaf down.
7. Sprinkle half the lemon grass onto the banana leaf.
8. Place the fish, buttered side down, on the banana leaf with lemon grass.
9. Spread the remaining mixture on top of the fish. Sprinkle the remainder of the lemon grass.
10. Set oven at 175 degrees Celsius Bake the fish for 30 to 45 minutes til fish is cooked.
11. To serve, discard the lemon grass and serve fish on a bed of raw lettuce leaves and lemon wedges and a Thai chilli dip.
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