LEMONGRASS FISH
Lemongrass, the seasoning most closely associated with Southeast Asia, plays a major role here, despite the presence of many other ingredients. Nothing else "cleans" the taste of the fish quite like it. Serve with any rice dish.
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Place the lemongrass, chile, and garlic in a food processor. Process until finely minced. Add the oil and process until pasty; stir in the herbs.
- Place the fish on a baking sheet and sprinkle with salt and pepper. Make 2-inch-long cuts, about 1 inch apart, on each side of the fish. Stuff the cavity and the cuts with the herb mixture and spread the remaining mixture on top of the fish.
- Bake for about 15 minutes or until the fish is done (the meat near the bone will appear opaque, and the flesh will flake). Serve immediately, with lime wedges.
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