Baked Lemongrass Fish with Coriander Noodles

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

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

Asia
Malaysia
Lunch
Fish course
Pescatarian
South East Asia

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