Vietnamese lemongrass and chilli steamed fish

Готовим Fish Vietnamese lemongrass and chilli steamed fish

For a light meal that really brings flavour, this Vietnamese steamed fish with lemongrass and chilli is easy to make and low in fat.

Lables: High protein Low fat Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 200C/180C fan-forced. Line 2 large baking dishes with baking paper.
  2. Meanwhile, place lemongrass, chilli, onion, garlic, ginger and kecap manis in a small bowl. Stir to combine.
  3. Rinse 1 fish under cold water. Pat dry with paper towel. Make 3 shallow cuts into the thickest part of both sides of the fish. Spread 1/2 the lemongrass mixture into the cuts and inside cavity of the fish.
  4. Place fish in a prepared dish. Cover dish tightly with foil. Repeat process with second fish and remaining lemongrass mixture. Place in second prepared baking dish. Cover dish tightly with foil. Bake both fish for 25 minutes or until just cooked through. Spoon any cooking juices over fish.
  5. Top fish with mint. Serve with rice, salad, dressing and lime wedges.

If you liked the recipe "Vietnamese lemongrass and chilli steamed fish", tell your friends about it!

2 stalks lemongrass , finely chopped
1 long red chilli, thinly sliced
2 green onions, thinly sliced
2 garlic cloves, finely chopped
4cm piece fresh ginger, peeled, finely grated
2 tbsp kecap manis
2 x 650g whole snapper, cleaned
1/4 cup fresh mint sprigs
Steamed jasmine rice, to serve
Salad , to serve
Lime wedges, to serve

Adv

Autors
Preparation time
20
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
Posted by

Rate the recipe Vietnamese lemongrass and chilli steamed fish

total votes: 1

You may need it

View product

Food Storage Container Set

Check price
Hurry up
View product

Food Storage Container Set

Check price
Hurry up
View product

Kitchen Utensil Set

Check price
Hurry up

No comments