I had some fish fillets in my freezer that I wanted to make for supper, but I struggle finding recipes for white fish that I find are flavorful enough and not just bland and palatable but not specifically appealing. Trying to get inspiration, I saw some lemongrass in my freezer and got the idea to make it flavored like laksa, an absolutely delicious and extremely flavorful Southeast Asian curried soup, which uses lemongrass in its base, laksa paste.
I definitely will be making this again.
Laksa Inspired Curried Southeast Asian Fish Recipe — Gluten Free, Allergy Friendly
Ingredients
4 white fish fillets, any kind whether tilapia, cod, sole, etc…
White vinegar
3 cloves garlic
1 lemongrass stalk
1 tablespoon minced ginger
1/4 cup cilantro, chopped
1/4 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon corrander
1/2 cup coconut milk
1 tablespoon gluten free soy sauce
2 teaspoons lemon juice
1/2-1 teaspoons salt
1 medium onion
1 medium tomato
1 red pepper
1/4 cup oil
1. Soak your fish in water and vinegar for about an hour or so. You can do this from when the fish is frozen, or start with non frozen fish. No specific quantity, just some glugs.
2. Chop your garlic, lemongrass, and ginger, as finely as you can.
3. Mix all the spices, salt, coconut milk, soy sauce, lemon juice in with the lemongrass, ginger, and garlic.
4. Chop your onion, tomato, and peppers, however you want. I just sliced it to make it easier, but it’s up to you. Chop your cilantro.
5. Place your fish in a baking pan, making sure that everything is coated, and if you have your fish layered at all, that you get all the ingredients between the layers of the fish as well as on top, so the flavor gets everywhere.
6. Bake covered at 350 degrees for 30 minutes.
7. Remove cover and bake for 10 more minutes.
8. Enjoy! I especially liked this eaten with rice.
