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John Gregory-Smith ON Sep 17, 2009 AT 4:46 pm

Vietnamese Fish

Vietnamese Fish

Our regular food columnist John Gregory-Smith founder of The Mighty Spice Company (www.mightyspice.com) gives us another healthy recipe.

Vietnamese Sea Bass
2 large sea bass, gutted and cleaned
2 red chillies, deseeded and finely chopped
1 inch ginger, finely sliced
4 limes
Large handful of mint, roughly shopped
Large handful of coriander, roughly chopped
1 tablespoon fish sauce
1 tablespoon olive oil

1. Place half the chilli, ginger, mint and coriander on a large sheet of doubled up tin foil. Place the fish on top and cover with the remaining chilli, ginger, mint and coriander.
2. Slice 2 limes and place on top of the fish.
3. Squeeze the juice of the remaining limes over the fish along with the fish sauce and the olive oil.
4. Fold the foil over the fish, tuck in the sides and roll up tightly. If the foil tears cover in an extra sheet.
5. Bake in a hot oven for 15-20 minutes until the fish is cooked through and steamed in its own juices.
6. Serve the fish with vermicelli rice noodles which have been boiled and stir fried in a little soy sauce.

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