Belinda's Blog

Belinda, mother of three, lives in Fulham, London and loves to entertain. Tune in for her easy to cook, no nonsense recipes. Starters, mains, puddings and nibbles - she's here with suggestions for them all.

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Lime and Chilli Fish

Published on Wednesday 23rd April 2008

Serves 8
Prep Time – minutes
Cooking Time – approx 15 minutes

Delicious and easy to prepare. The recipe states that you should cook the fish in banana leaves which does look impressive but you can just use foil.

Ingredients

• 4 stalks lemongrass
• 4 fresh red thai chillies - seeded and thinly sliced
• 4 Garlic Cloves – crushed
• 1 tbsp lime rind – finely grated
• 80ml fresh lime juice
• 2 tbsp grated fresh ginger
• 1 cup chopped fresh coriander
• 250ml coconut milk
• 8 x 150g fish fillets (I often use salmon)

Halve the lemon grass stalks . Combine the chilli, garlic, lime rind and juice, ginger, coriander and coconut milk in a small bowl.

Oil the bottom of a baking tray into which the fillets will fit snugly and place the fish in this. Top each fillet with a lemon grass stalk and then drizzle with the chilli mixture. Cover with foil and bake in a hot oven for approximately 15 minutes or until the fish is cooked as desired.

I like to serve this with an accompaniment of coriander and lime mayonnaise which I make by simply combining some chopped coriander and fresh lime juice with shop bought mayonnaise and lots of freshly ground black pepper and a grind of chilli flakes.

Serve on a bed of steamed rice with veg of your choice.

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