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
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!
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