Island Baked Lemongrass Fish
Get ready to cook
1. Mix Lemongrass Sambal Paste with coconut milk. Lay fish fillets in a single layer on a tray lined with baking paper. Top each fillet with mixture.
2. Preheat the oven to 180°C. Bake fillets for 25-30 minutes or until cooked.
3. Garnish and serve immediately.
100ml tinned coconut milk
10 fish fillets (e.g. cod, salmon, haddock)
15g chopped coriander to garnish
About this dish
Lemongrass Sambal Paste
Serve with white rice or turmeric rice.