Ingredients

Serves 4

4 fillets white firm-fleshed fish such as snapper, rockling, harpuka, barramundi or coral trout.

250ml coconut milk
1 tsp grated ginger
1 chilli, sliced
A few Thai basil and coriander/cilantro leaves
2 kaffir lime leaves
Zest and juice of 1 lime
1 tsp palm oil or ¼ tsp fresh grated turmeric
2 lemongrass stalks, crushed
Salt and pepper
Steamed rice to serve
2 limes cut in wedges, to serve

Method

Preheat oven to 200°C. Place the fish in a deep round ovenproof dish with a lid. Pour coconut milk over the fish and sprinkle with ginger, chilli, herbs, kaffir lime leaves, lime zest and juice over the top. Pour the palm oil all over and place lemongrass on top.
Cover with lid or a sheet of foil and cook for 10 minutes.

Serve with steamed rice and lime wedges.