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01 January 2013,21:37 by
D.Sumithra

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THAI GINGER FISH WITH CORIANDER BUTTER

Serves :
3

Preparation Time :
10 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Combine the butter and coriander and roll it into a log. Wrap the log in plastic wrap and refrigerate until required. Preheat the oven to 200°C (400°F/Gas 6).
  • Combine the lime juice, oil, sugar and chilli in a small non-metallic bowl and stir until the sugar has dissolved. Cut the lemongrass into halves lengthways.
  • Place a piece of lemongrass in the centre of a sheet of foil large enough to fully enclose one fillet. Place a fish fillet on top and smear the surface with the lime juice mixture.
  • Top with some lime slices and ginger shreds, then wrap into a secure parcel. Repeat with the remaining ingredients to make four parcels.
  • Place the parcels in an ovenproof dish and bake for 8-10 minutes, or until the fish flakes easily when tested with a fork.
  • To serve, place the parcels on individual serving plates and serve open with slices of coriander butter, steamed rice and steamed greens.

INGREDIENTS

  • 60 grams butter, at room temperature
  • 1 tablespoon finely chopped coriander (cilantro) leaves
  • 2 tablespoons lime juice
  • 1 tablespoon Cooking oil
  • 1 tablespoon grated palm sugar (jaggery) or soft brown sugar
  • 4 long red chillies, seeded and chopped
  • 2 lemongrass stems, trimmed
  • 800 grams firm white fish fillets, such as blue eye or john dory
  • 1 lime, thinly sliced
  • 1 tablespoon finely shredded fresh ginger

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