Baked Lemongrass Fish with Mango Salsa and Rice

Baked Lemongrass Fish with Mango Salsa and Rice. Sound a little fancy? The flavours might be, but the method is seriously easy. 

In a nutshell, chuck your Vietnamese herbs into a baking tin with your fish of choice (I used snapper) and bake at 110 degrees celsius for 40-50 minutes (or until cooked through). While the fish is cooking, prepare your Asian-flavoured Mango salsa. Dice the fresh ingredients and toss in a bit of salt, olive oil and fish sauce.

This is hardly a recipe, I highly encourage you to use your taste buds and season to taste! Add more sugar or mango if you like it on the sweeter side, a little more lime juice if you like it sour, or a bit more fish sauce for umami-saltiness. The dish is heavily inspired by Samin Nosrat‘s wonderful book Salt Fat Acid Heat. I threw this together for Sunday lunch with ingredients readily available in my fridge.

WATCH VIDEO: if you’re a visual learner, watch me make it here!

Here my suggestions for ‘leveling up’ this dish if you had a little more time.

• If you have some pickled vegetables leftover in the fridge, you could add throw this into the mix too. 
• Instead of standard steamed rice (I always use Thai Jasmine rice for east/South East Asian meals, by the way), try making coconut rice. Skip to the relevant instructions here. 
• For a bit more spice, add some homemade chilli oil. You can drizzle a little bit over the fish to bake! 

Baked Lemongrass Fish with Mango Salsa & Rice

This might be the easiest way to achieve flavour. Literally chuck a bed of Vietnamese herbs (ginger, mint, lemongrass) in a pan with your favourite fish!

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Prep Time 10 mins

Cook Time 40 mins

Course Dinner, Lunch

Cuisine Asian, Asian fusion, Vietnamese

Servings 4 people

Ingredients

  

Fish

• 4 fillets Fish of choice (I like using snapper or salmon)
• 1 handful of herbs Mint, lemongrass, ginger, coriander
• Salt
• Any neutral oil (I like using olive oil or sesame oil here)

Mango Salsa

• 1 Mango diced
• 2 Shallots diced
• Lime juice just a dash
• Coriander leaves finely diced
• Ginger grated
• Salt a pinch
• Spring onion
• Fresh chilli or chilli flakes a pinch
• Fish sauce a dash, optional
• Sugar a dash

Rice

• Your rice of choice I'm a Thai Jasmine rice girl!

Instructions

 

Make the mango salsa

• There's no need to follow specific ratios for the salsa, it's so simple. Finely dice all the salsa ingredients listed above. Add a dash of olive oil and fish sauce and a pinch of salt and sugar to taste. Squeeze a little bit of lime juice on it. Mix. That's it! Taste and adjust.

Bake the fish

• Preheat the oven to 110°C. Line your oven tin with a baking sheet and place your herbs on the tin.
• Season both sides of the fish with salt. Place on oven tin amongst herbs. Drizzle a tablespoon of olive oil onto the fish and rub it in evenly with your hands.
• Roast in oven for 40-50 minutes. You'll know it's ready when the fish begins to flake in the thickest part of the fillet when you poke it with a knife or your finger!

Serve

• Remove fish from the oven and plate up with Mango salsa and steamed rice. Enjoy!

Notes

This might be the easiest way to achieve flavour. Literally chuck a bed of Vietnamese herbs (ginger, mint, lemongrass) in a pan with your favourite fish!

Keyword Easy, Fish, Healthy, Lemongrass, Mango, Salad, Salsa, Seafood