Coconut Lime And Chilli Baked Fish With Thai Potato Wedges Recipes

GINGER AND CHILLI BAKED FISH

Steps:

• Preheat the oven to a hot 220 degree C.
• Make 4 deep slits diagonally across both sides of the fish.
• Place a large sheet of foil, with sides overlapping, in a large shallow baking dish.
• The dish needs to be large enough to hold the fish.
• Spray the foil with cooking oil spray and place the fish on the foil.
• Fill the cavity of the fish with layers of lime slices and ginger slices.
• Combine the oil, fish sauce, grated ginger and garlic in a small bowl.
• Rub mixture into the cuts in the fish and all over the surface.
• Bring foil around fish so it will contain the cooking juices but do not cover the top of the fish.
• Bake for about 20 minutes, or until almost cooked through.
• While fish is baking, combine the palm sugar, chilli, extra fish sauce and lime juice in a small bowl.
• Spoon this mixture over the fish and bake for another 5 minutes or until fish is just cooked through.
• You can use 2 800gram fish if you prefer, but cut the cooking time to 15 minutes.
• The fish can be rubbed with the ginger mixture up to 6 hours ahead, but only bake just before serving.

COCONUT, LIME AND CHILLI BAKED FISH WITH THAI POTATO WEDGES

Steps:

• preheat oven to 200ºC (390 ºF). coat potato wedges with oil, seasoning and salt in a large bowl. mix to coat. place wedges on a baking tray lined with baking paper and place in oven (these should be baked for 45 minutes or until golden).
• combine coconut milk, garlic, zest, lime juice, chili, fish sauce, onions and sugar.
• line a baking dish with baking paper allowing paper to hang over the sides. pour a 1/3 of the coconut mixture in the bottom of the baking dish. Place fish on top and cover with the same amount of coconut marinade. cover the fish with baking paper and then alfoil. place in oven (these should be baked for no longer than 20 minutes or until just cooked through).
• Combine 1/2 a cup of water and remaining coconut marinade in the base of a steamer and add white parts of pak choy, corn spears , capsicum, and carrot and steam for 7 minutes or until almost cooked.
• Add in bean shoots and the green parts of pak choy to steamer and steam for a further 2 minutes.
• When all elements are cooked arrange vegetables, wedges and baked fish on a plate and drizzle the fish with a little of its cooking liquid. Enjoy!