Jessica Turner This Asian-inspired dish from the team at Golden Door features a sweet, sour, salty and spicy lemongrass and coconut sauce that is perfectly paired with healthy, seasonal Snapper.
Ingredients – Lemongrass & Coconut Sauce
3 kaffir lime leaves, shredded
1 teaspoon finely chopped long red chilli
1 lemongrass stalk, crushed and chopped
1 teaspoon finely chopped coriander
2 tablespoons finely chopped fresh ginger
1 tablespoon crushed garlic
350 ml chicken or vegetable stock
3 tablespoons Thai spice
Finley grated zest and juice of 1/2 lime
1/3 cup organic maple syrup
450 ml coconut milk or coconut cream
Sea salt and freshly ground black pepper
Fish
6 pieces (about 150 g each) of fresh snapper or fish of your choice
To serve
Brown rice or quinoa
2 bunches bok choy, chopped
2 bunches asparagus spears, halved on the diagonal
2 tablespoons lemon juice
Sea salt and freshly ground black pepper
Method
- To make the sauce, sauté the lime leaves, chilli, lemongrass, coriander, ginger and garlic in about 100 ml of stock in a saucepan over medium heat for approximately 4 minutes or until soft. Continue cooking, adding more stock gradually until all the stock is used up.
- Add the Thai spice and simmer for approximately 3 minutes. Reduce the heat, add the lime juice, maple syrup and coconut milk and return to the boil. Simmer for a few minutes, then remove from the heat and stir in the lime zest. Allow to stand covered for 10 minutes to allow flavours to develop. Add sea salt and cracked black pepper to taste.
- Preheat oven to 175°C and line a baking tray with baking paper.
- Place fish and vegetables on lined tray and sprinkle with lemon and salt and pepper. Cover with a layer of baking paper then foil and bake for approximately 8 minutes. Allow to stand for 2 minutes.
- Place fish on a bed of brown rice or quinoa and serve with steamed asparagus and bok choy. Serve with the lemongrass and coconut sauce.
Recipe by Golden Door
