Reuben Riffel’s lemongrass line fish

  • serves 4
  • Easy

South African chef Reuben Riffel isn’t afraid of punchy flavours and this lemongrass line-caught fish shows off his talent. The fish is grilled with a Southeast Asian-style rub and is here served with a coriander and tomato salsa, coconut rice and coconut foam.



  • skinned line fish 12 × 50g
  • lemongrass stalks 5, core roughly chopped
  • 6, roughly chopped
  • garlic 6 cloves, roughly chopped
  • lime strips of zest
  • coriander a small bunch
  • sunflower oil 120ml
  • Thai fish sauce 1½ tbsp
  • black pepper 1½ tbsp freshly ground
  • coconut milk 2 tbsp


  • 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.