4 servings (serving size: 1 fillet and about 1 tablespoon sauce)
1/2 cup light coconut milk
2 tablespoons minced peeled fresh lemongrass
1 tablespoon minced peeled fresh ginger
2 tablespoons chili sauce
1 1/2 tablespoons fish sauce
1 tablespoon fresh lime juice
2 garlic cloves, minced
4 (6-ounce) skinless halibut fillets
How to Make It
Preheat oven to 425°.
Combine first 7 ingredients in a food processor or blender; pulse 30 seconds or until well combined.
Arrange fillets in a single layer in a 13 x 9–inch baking dish. Pour lemongrass mixture over fish; turn fillets to coat evenly. Bake at 425° for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve sauce with fish.
I have made hundreds of Asian and Thai based recipes, including ones with coconut milk, such as this recipe. I would have to say the recipe was very disappointing and did not remind me of any type of (authentic or not) south Asian roasted fish recipe. I can not recommend this to anyone, other wise I love this website and they have wonderful recipes!
This was so easy and we loved it. I think this would work with any good white fish. We used Hog fish that we caught in the Bahamas. My husband said "keep this one, its one of the best fish dishes I've ever had"!
This is an excellent, fast and very light recipe. It was a bit spicy and I will probably use slightly less chili sauce next time (I used sriracha sauce, I assumed that was what the recipe called for) .
I made this dish the other night when my husband invited a friend over for dinner at the last minute. They both loved it and his friend still raves about it! I loved making it because it was so simple and quick. I substituted tilapia for the halibut and used minced ginger and garlic. The flavors were so bold and complimented the fish nicely. I will be making this dish again this weekend.
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