Coconut Lemongrass Fish with Rice
This baked dish is an all-season stunner because it scores so high in both ease of preparation and flavor!
Makes
Serving size
Ingredients
½ cup coconut milk
1 teaspoon lime zest
1 tablespoon lime juice
1 stalk (28 grams) lemon grass, sliced
2 teaspoons fish sauce
1 tablespoon ginger, grated
1 small clove garlic
1 tiny (45 grams) Thai chili pepper, or other hot chili
12-ounces cod fillets
2 medium carrots, sliced
1 small bell pepper, sliced
⅓ cup shallot
½ cup yellow squash
¼ cup black pepper, freshly ground
1 cup white rice, precooked according to package ingredients
¼ cup cilantro leaves for garnish
Special Equipment
9 x 13-inch baking dish
Instructions
- Preheat the oven to 375°F.
- Combine the coconut milk, lime zest, lime juice, lemon grass, fish sauce, ginger, garlic and chili pepper in a plastic bag or in a baking dish to create the marinade.
- Marinate the fish in marinade for 15-30 minutes.
- Place the carrots, bell pepper, shallot, yellow squash, marinated fish and the marinade in a 9 x 13-inch baking dish.
- Add freshly ground black pepper over the mixture.
- Roast fish and veggies in the oven for 20 minutes.
- Serve each portion of fish and veggies over rice. Garnish with cilantro leaves.
Cooking Tip
This recipe can be made with most types of fish fillets, just adjust the cooking time accordingly and be sure you know the nutritional profile of any fish you substitute to adjust the portion accordingly.
Recipe Contributed by FamilyCook Productions
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