Fish Fillet with Ginger and Lemongrass
Fish fillet with ginger and lemongrass is a recipe featuring fresh ingredients from the seawater fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 stalks celery
- 6 stems lemongrass
- 40 g ginger
- 1 handful chives
- 8 sea bass fillets (skinless, about 70 g each)
- 30 g liquid butter
- Salt
- pepper (ground fresh)
- sweet soy sauce (Ketjap Manis)
Instructions
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1.
Wash and trim the celery. Cut into pieces about 5 cm long and split lengthwise into sticks. Wash the lemongrass, remove the root end and peel off the outer leaf. Slice the stalks into thin rolls. Peel the ginger and cut into thin strips. Wash the chives, shake dry and also slice into rolls.
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2.
Preheat the oven to 210 °C (410 °F) with upper and lower heat. Rinse the fish, pat dry with kitchen paper and place fillets side by side on a baking tray lined with parchment paper. Brush the fillets with butter, then distribute lemongrass, celery, and ginger over them.
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3.
Bake in the preheated oven for about 15 minutes. Arrange two fillets per plate; spread ginger, celery, lemongrass, and chives over the fish. Serve with sweet soy sauce and a side of basmati rice.
