» Seafood Recipes » Lime and Ginger Fish Fillets

Lime and Ginger Fish Fillets

(Serves 4)

Ingredients

For the Fish

• 4 x 4 oz firm white fish fillets (Women) OR 4 x 8 oz firm fish fillets (Men) (e.g. perch or ling fillets)
• 4 Shallots, finely chopped 
• 1 Tablespoon of fresh ginger, minced
• 1 Teaspoon of Sambal oelek
• 1/2 Stalk of lemongrass, white part only and finely chopped 
• 1/4 Cup of sodium reduced soy sauce
• 1 Lime, juiced and rind 
• Olive oil cooking spray 
• Aluminium foil

For the Salad

• 1/2 Cup of fresh basil, chopped finely
• 1 Cup of fresh cilantro, chopped finely
• 1/2 Cup of fresh mint, chopped finely
• 1/2 Teaspoon of fish sauce
• 2 Tablespoons of lime juice

Method

1. Pre-heat oven to 350 degrees. 
2. Set out four large sheets of aluminium foil on the bench. They need to be large enough to double wrap each fish fillet. 
3. On the centre of each sheet, individually place one fish fillet. 
4. Spray each fish fillet lightly with olive oil spray, then spinkle evenly with onion, lime rind, ginger and lemongrass. 
5. In a small bowl, combine the soy sauce, lime juice and Sambal oelek. 
6. Pour soy sauce mixture evenly over each fish fillet. 
7. Fold aluminium foil over each fish making a parcel. 
8. Place fish fillet parcels on an oven proof baking dish and in the oven for 20 - 25 minutes or until cooked to your liking. 
9. For the salad, combine all ingredients in a large bowl, mixing well.
10. Once the fish is cooked serve immediately with salad.