Name: Baked Lemongrass Fish with Coriander Noodles
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 4 × 150 g thick white fish fillets (such as snapper, blue eye or barramundi), skin on; 2 tablespoons coriander leaves; 40 g tatsoi leaves; 2 teaspoons fresh lime juice, strained; 2 tablespoons Coriander Pesto; 2 teaspoons fish sauce; 2 teaspoons Tamarind Liquid; 3 green onions, finely sliced on the diagonal; 60 ml fish stock; 2 zucchini (courgettes), cut into thin julienne strips; 60 g bean sprouts, trimmed; 1 teaspoon chilli oil; 20 ml sunflower oil; 200 g fresh egg noodles; 40 ml light soy sauce; 80 ml sunflower oil; finely grated zest and juice of 2 limes; ½ cup coriander leaves, stalks and roots, finely chopped; 1 tablespoon minced ginger; 2 long red chillies, finely sliced; 2 cloves garlic, finely sliced; 1 stalk lemongrass, minced using a microplane; 6 makrut lime leaves, shredded; 2 makrut lime leaves, finely shredded; 1 punnet coriander cress, snipped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This is a wonderfully reliable lunch dish that I often make at the beach house because the fish parcels can just as easily be cooked on the barbeque hotplate outside. I sometimes serve the noodles as a salad so there’s no pressure to have everything hot and ready at the same time.

Ingredients

4 × 150 g thick white fish fillets (such as snapper, blue eye or barramundi), skin on
1

Method

To make the lemongrass paste, pound the aromatics in a mortar and pestle to make a paste. Add the lime juice, oil and soy sauce, taste and adjust the seasoning if necessary.

Score the skin surface of the fish. Rub the paste into the fish and leave for 30 minutes.

Preheat the oven to 220°C