You can use either salmon or mackerel for this recipe, both work really well.

Serves 2

Olive oil
2 mackerel or 2 fillets of salmon
Thumb size piece of ginger
1/2 red chilli, chopped
2 sticks of lemongrass
Juice of 1 lime
Handful of coriander
Mange tout
1/2 cabbage
1 tbsp soy sauce

Take a large piece of tin foil and place on a baking tray. Drizzle a small amount of oil on the foil. Place the fish on the foil (salmon skin side down, or a whole mackerel with slits in the flesh). Chop the ginger into small slices and add to the fish. Add the chilli, lemongrass (bash these first with the handle of a knife or something similar), half of the lime juice and some coriander. Seal the foil into a puffed up envelope around the fish. Make sure there are no gaps. Cook at 220C for 12-15 mins. Remove from the oven and leave to sit for 3-4 minutes with the foil still sealed.

While the fish is cooking, steam some mange tout and chopped cabbage for 2 mins. Make a sauce for the veg from the soy sauce, the rest of the lime juice and a handful of chopped coriander. Toss the warm veg in this sauce.

Take the fish out of the foil, and remove the sticks of lemongrass and lumps of ginger. Serve with the veggies, and rice noodles or boiled potatoes.

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