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Prep time
30 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
"A quick, delicious baked fish with a special aroma from Lemongrass"
Oven steamed lemongrass fish gives the unique texture of soft and tender, also the fragrance of lemongrass just reminded me of Thailand and gives a perfect touch to the fish.
—Pana Napa
Ingredients
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4 pieces
Fish - I use Durada
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4
Lemongrass stalks - lightly smashed
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12
Sliced of Galangal - 1cm thick
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12
Thinly sliced lemon
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1 tablespoon
Olive oil
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2
Medium tomato chopped into 4 pieces
Directions
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Turn the oven on at 180 °c.
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Prepare baking tray(s) for 4 fishes. I personally like to use a metal tray, because it heats up a lot faster than the ceramic one.
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Prepare x4 baking paper that is large enough to cover the whole fish
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Stuff each fish with 1 lemongrass stalk, 3 slices galangal, 1 slices (or more as you wish) of lemon. Afterward, place the fish on the tray where baking paper is prepared. Sprinkle each fish with salt and pepper, and top the fish with the rest of the lemon slices. Cut the tomato if you decided to use it, and place them around the fish.
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Sprinkle olive oil on top of each fish, and sprinkle some water with your hand, about 2 times. Close the baking paper and make sure that it's well covered the fish. Wrap the fish again with foil to keep most of the moister inside.
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Once the oven is heat up to 180 °c Put the fish inside and bake for around 15-20 mins, depend on the side of your fish. After 15 mins give it a check by using a bamboo stick piece throuh, if it goes through easily then that means the fish is cooked. You can use other method that you are familiar with, this method I was taught by my grandma so I keep using it.
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