Asian-style baked fish

Asian-style baked fish

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  • 0:50 Prep
  • 0:40 Cook
  • 4 Servings
  • Capable cooks

Richly flavoured with coconut and fragrant herbs, this Asian-inspired fish dish is entertaining at its best.

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Nutrition information, Main recipes


  • 270ml can coconut cream
  • 1 cup Massel chicken style liquid stock
  • 1 stalk lemongrass, white part only, finely chopped
  • 1 small red chilli, deseeded, finely chopped
  • 1 1/2 cups coriander leaves, finely chopped
  • 2 garlic cloves, crushed
  • 3cm piece ginger, peeled, finely grated
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1/2 small lime, juiced
  • 4 (180g each) firm white fish fillets (such as perch, ling or blue eye)
  • 2 leeks, trimmed, cut into short, thin strips
  • 2 carrots, cut into short, thin strips
  • Steamed jasmine rice, to serve


  • Step 1
    Combine coconut cream and 1/2 cup stock in a shallow ceramic dish. Stir in lemongrass, chilli, coriander, garlic, ginger, sugar, fish sauce and 1 tablespoon lime juice. Add fish and turn to coat. Cover and refrigerate for 30 minutes.
  • Step 2
    Preheat oven to 180°C. Spread leek and carrot over base of a large baking dish. Pour over remaining 1/2 cup stock. Cover with foil. Cook for 25 minutes or until vegetables are almost tender.
  • Step 3
    Place fish on top of vegetables. Pour over marinade. Cover and bake for 15 to 20 minutes or until fish is just cooked.
  • Step 4
    Spoon fish and vegetables onto plates. Serve with rice.


  • 1415 kj


  • 17g

    Fat Total

  • 13g

    Saturated Fat

  • 32g


  • 900.38mg


  • 10g

    Carbs (sugar)

  • 11g

    Carbs (total)

All nutrition values are per serve


Note: Two-thirds of a cup of uncooked rice will give you 2 cups of steamed rice.

  • Author: Alison Roberts
  • Image credit: Ben Dearnley
  • Publication: Super Food Ideas



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