Lemongrass Fish

Name: Lemongrass Fish
Prep time: 30 min
Total time: 30 min
Cuisine: Southeast Asia
Ingredients: 2 lemongrass stalks, trimmed and smashed; 1 small fresh chile, stemmed and seeded; One 3- to 5-pound sea bass or red snapper, gilied, gutted, and scaled, head may be on or off; Salt and black pepper to taste; Salt and black pepper to taste; Lime wedges for serving; 2 garlic cloves, peeled; 2 tablespoons corn, grapeseed, or other neutral oil; 2 tablespoons corn, grapeseed, or other neutral oil; 2 tablespoons corn, grapeseed, or other neutral oil; 1 tablespoon chopped fresh cilantro leaves; 1 tablespoon chopped fresh mint leaves; 1 tablespoon chopped fresh Thai basil leaves; One 3- to 5-pound sea bass or red snapper, gilied, gutted, and scaled, head may be on or off

Preparation info

Makes
4 to 6
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Lemongrass, the seasoning most closely associated with Southeast Asia, plays a major role here, despite the presence of many other ingredients. Nothing else “cleans” the taste of the fish quite like it. Serve with any rice dish.

Ingredients

2 lemongrass stalks, trimmed and smashed
1 small fresh chile, stemmed and seeded
2 garlic cl

Fish course
Gluten-free
Pescatarian

Method

Preheat the oven to 350°F. Place the lemongrass, chile, and garlic in a food processor. Process until finely minced. Add the oil and process until pasty; stir in the herbs.
Place the fish on a baking sheet and sprinkle with salt and pepper. Make 2-inch