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Easy Asian Recipes by Jen Lim

Fresh and delicious meals from my kitchen.

Dairy-Free, Dinner, Gluten Free, Healthy, Lunch, Oven, Rice, Rice & Noodles, Salads, Seafood · 15 July 2021

Baked Lemongrass Fish with Mango Salsa and Rice

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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!

Lemongrass Fish. Oven-baked. Served with Mango Salsa and Steamed Jasmine Rice.

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!
Print Recipe Pin Recipe
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

Posted In: Dairy-Free, Dinner, Gluten Free, Healthy, Lunch, Oven, Rice, Rice & Noodles, Salads, Seafood

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