Lime And Chili Fish Recipe

Name: Lime And Chili Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None large banana leaves (or kitchen foil); 3 None fresh small red bird's-eye chilies, thinly sliced; 4 cloves garlic, minced; 1 tbsp lime zest; 1/3 cup lime juice; 2 tbsp finely grated fresh ginger; 1 1/2 cups fresh cilantro leaves, roughly chopped; 2/3 cup light coconut milk; 8 (5 oz) firm white fish fillets; 4 (4 inch) stalks fresh lemongrass, halved lengthwise; 18 oz long-grain rice; 4 None spring onions, thinly sliced

Servings: persons

2 None large banana leaves (or kitchen foil)
3 None fresh small red bird's-eye chilies, thinly sliced
4 cloves garlic, minced
1 tbsp lime zest
1/3 cup lime juice
2 tbsp finely grated fresh ginger
1 1/2 cups fresh cilantro leaves, roughly chopped
2/3 cup light coconut milk
8 (5 oz) firm white fish fillets
4 (4 inch) stalks fresh lemongrass, halved lengthwise
18 oz long-grain rice
4 None spring onions, thinly sliced

1
Preheat oven to 425u00b0F. If using banana leaves, trim into 8 - 12 inch squares. Using metal tongs, dip 1 square at a time into boiling water then immediately rinse under cold running water. Pat dry with paper towels - banana leaves should be soft and pliable.
2
Combine chilies, garlic, lime zest, lime juice, ginger, cilantro and coconut milk in a bowl.
3
Place 1 fish fillet on each banana leaf square (or kitchen foil). Top with lemongrass then drizzle with chili mixture. Fold banana leaves over fish to enclose and secure each parcel with butcher's twine.
4
Cook rice in boiling salted water until tender. Drain and stir in spring onions.
5
Meanwhile, arrange parcels in a single layer in a large roasting pan. Bake for 10 mins, or until fish is cooked to your liking. Serve fish parcels with rice.

636

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 None large banana leaves (or kitchen foil), 3 None fresh small red bird's-eye chilies, thinly sliced, 4 cloves garlic, minced, 1 tbsp lime zest, and more.

Yes, Lime And Chili 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.

That's it — enjoy your meal!

Lime And Chili Fish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions