baked fish with thai spicesrating:
From Good Food Magazine June 2005
4 trout fillets (or snapper or seabass) about 200g each
1 stalk lemongrass, finely chopped
small knob of ginger, peeled and finely chopped
1 red chilli, seeded and finely chopped
1 asmarrlic clove, finely chopped
1 TBS fish sauce
juice fo 2 limes
1 tsp golden caster sugar
handful of coriander, roughly chopped
Heat oven to 200C/gas mark 6. Tear off two large sheets of tin foil and place one fillet, skin-side down, in the centre of each sheet.
Make a sauce by mixing together the remaining ingredients. Spoon half this mixture over the fillets, etting aside the remainder.
Sandwish the other two fish fillets on top, skin side up, then tightly seal the foil to create two packages.
Bake in the oven for 12-15 minutes.
Serve the fish with the rest of the sauce poured over.
Per serving: 236kcals; 40g protein; 2g carbs; 8g fat (2g saturated)