Asian-style baked fish

Photography by Ben Dearnley Serve this tasty baked fish with rice and vegetables for a complete mid-week meal.

Ingredients (serves 4)

270ml can coconut cream 1 cup chicken stock 1 stalk lemongrass, white part only, finely chopped 1 small red chilli, deseeded, finely chopped 1 1/2 cups coriander leaves, finely chopped 2 garlic cloves, crushed 3cm piece ginger, peeled, finely grated 1 tablespoon brown sugar 1 tablespoon fish sauce 1/2 small lime, juiced 4 (180g each) firm white fish fillets (such as perch, ling or blue eye) 2 leeks, trimmed, cut into short, thin strips 2 carrots, cut into short, thin strips steamed jasmine rice, to serve

Method
1. Combine coconut cream and 1/2 cup stock in a shallow ceramic dish. Stir in lemongrass, chilli, coriander, garlic, ginger, sugar, fish sauce and 1 tablespoon lime juice. Add fish and turn to coat. Cover and refrigerate for 30 minutes.

2. Preheat oven to 180C. Spread leek and carrot over base of a large baking dish. Pour over remaining 1/2 cup stock. Cover with foil. Cook for 25 minutes or until vegetables are almost tender. 3. Place fish on top of vegetables. Pour over marinade. Cover and bake for 15 to 20 minutes or until fish is just cooked. 4. Spoon fish and vegetables onto plates. Serve with rice.

Notes

Note: Two-thirds of a cup of uncooked rice will give you 2 cups of steamed rice.