Lemongrass Fish Recipe

Name: Lemongrass Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lemongrass stalks, trimmed (page 143) and smashed; 1 small fresh chile, stemmed and seeded; 2 garlic cloves, peeled; 2 tablespoons corn, grapeseed, or other neutral oil; 1 tablespoon chopped fresh cilantro leaves; 1 tablespoon chopped fresh mint leaves; 1 tablespoon chopped fresh Thai basil leaves; One 3-to 5-pound sea bass or red snapper, gilled, gutted, and scaled, head may be on or off; Salt and black pepper to taste; Lime wedges for serving

Servings: persons

2 lemongrass stalks, trimmed (page 143) and smashed
1 small fresh chile, stemmed and seeded
2 garlic cloves, peeled
2 tablespoons corn, grapeseed, or other neutral oil
1 tablespoon chopped fresh cilantro leaves
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh Thai basil leaves
One 3-to 5-pound sea bass or red snapper, gilled, gutted, and scaled, head may be on or off
Salt and black pepper to taste
Lime wedges for serving

1
Preheat the oven to 350F.
2
Place the lemongrass, chile, and garlic in a food processor.
3
Process until finely minced.
4
Add the oil and process until pasty; stir in the herbs.
5
Place the fish on a baking sheet and sprinkle with salt and pepper.
6
Make 2-inch-long cuts, about 1 inch apart, on each side of the fish.
7
Stuff the cavity and the cuts with the herb mixture and spread the remaining mixture on top of the fish.
8
Bake for about 15 minutes or until the fish is done (the meat near the bone will appear opaque, and the flesh will flake).
9
Serve immediately, with lime wedges.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lemongrass stalks, trimmed (page 143) and smashed, 1 small fresh chile, stemmed and seeded, 2 garlic cloves, peeled, 2 tablespoons corn, grapeseed, or other neutral oil, and more.

Yes, Lemongrass Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemongrass Fish

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