Fragrant baked fish
Try this delicious dish with any firm white fish fillets, such as ling, blue-eye trevalla, flathead or snapper.
600 g, (4 x 150g fillets)
Kaffir lime leaves
2 individual, torn
1 tbs, peeled, thinly sliced
2 clove(s), thinly sliced
Fresh red chilli
1 whole, thinly sliced
2 baby, quartered
1 medium, thinly sliced diagonally
150 g, halved diagonally
1 medium, cut into wedges, to serve
Light canned coconut milk
- Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 30cm x 20cm baking dish with oil. Arrange kaffir lime leaves, ginger, garlic and chilli over base of prepared dish. Top with fish.
- Drizzle coconut milk over fish. Cover dish with foil and bake for 12–15 minutes or until fish is just cooked through.
- Meanwhile, boil, steam or microwave bok choy, carrot and snow peas, separately, until just tender. Drain.
- Divide vegetables among serving plates. Top with fish and drizzle with pan juices. Serve with lime wedges.
SERVING SUGGESTION: Steamed jasmine rice. TIP: Kaffir lime leaves have a distinctive hour-glass shape and a strong lime flavour. Find them packed on trays in the fresh produce section of most supermarkets or Asian grocery stores.