Lemongrass and Coconut Curry Roasted Fish

Lemongrass and Coconut Curry Roasted Fish

Ready in 30 minutes Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, March 24, 2019.



  • 1 cup jasmine rice
  • 1 1/4 cups water
  • 1/4 cup coconut cream


  • 1 pack market fish
  • 1 pack lemongrass paste
  • 3 Tbsp coconut cream
  • 1 tsp soy sauce
  • 1 pack coconut thread

Coconut Raita

  • 1 Lebanese cucumber
  • 2-3 tsp coconut cream


  • 1 baby bok choy
  • 1 1/2 tsp soy sauce
  • 1 tsp vinegar
  • 1/2 pack baby spinach

To Serve

  • 1/2 bunch coriander
  • 1/3 bunch mint

Have Handy

  • Oil
  • Salt & Pepper


  1. Cook rice Preheat oven to 220°C. Combine rice, water, first measure of coconut cream and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking.
  2. Prep fish Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half and season. In a medium bowl, combine lemongrass paste, second measure of coconut cream and first measure of soy sauce. Add fish and coat with lemongrass paste mixture. Transfer fish and marinade juices to a lined oven tray and sprinkle over coconut thread. Set aside
  3. Prep raita and cook fish Dice cucumber 0.5cm and place in a small bowl with third measure of coconut cream. Mix well and season. Separate bok choy leaves and set aside. Cook fish in oven for about 6 minutes, until just cooked through and coconut is toasted.
  4. Cook greens Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook bok choy for 1-2 minutes, add second measure of soy sauce and vinegar. Remove from heat, stir through spinach and season to taste.
  5. Serve rice topped with vegetables and fish. Dollop over coconut raita and sprinkle over coriander and mint.

Nutritional Information

Energy 2341 kj
560 kcal
Protein 37.5g
Carbohydrate 51.2g
Fat 21.5g