Reuben Riffel’s lemongrass line fish
- Preparation and cooking time
- Total time
- Easy
- serves 4
Ingredients
- 12 × 50g skinned line fish
- 5 lemongrass stalks, core roughly chopped
- 6 roughly chopped
- 6 cloves garlic, roughly chopped
- lime strips of zest
- a small bunch coriander
- 120ml sunflower oil
- 1½ tbsp Thai fish sauce
- 1½ tbsp freshly ground black pepper
- 2 tbsp coconut milk
Method
- STEP 1
To make the paste put all the ingredients, except the fish and coconut milk, into a food processor and blend until smooth. Mix the paste with the coconut milk.
- STEP 2
Lay the fish fillets on a lightly oiled baking tray and brush each one with some of the mixture, then grill for 3 minutes. Serve with coconut rice and coriander and tomato salsa. If you want to make some foam to serve, vigorously whisk some coconut milk.
