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Baked Fish with Thai Lemon-Mint Sauce

Baked Fish with Thai Lemon-Mint Sauce


  • 1 1/2 cups fresh lemon juice, divided
  • 1 1/2 cups chopped fresh mint leaves, divided
  • 5 teaspoons fish sauce (such as nam pla or nuoc nam)*
  • 3 teaspoons finely grated lemon peel, divided
  • 1 teaspoon hot chili paste (such as sambal oelek)*
  • 2/3 cup finely chopped lemongrass** (bottom 3 inches of about 6 stalks)
  • 1/2 cup finely chopped shallots
  • 6 banana leaves, each leaf cut into 10-inch-wide, 20-inch-long piece** or six 10-inch-wide, 20-inch-long pieces of parchment paper
  • 6 6-ounce halibut fillets (1 1/4 to 1 1/2 inches thick)
  • 6 tablespoons (3/4 stick) unsalted butter, divided

Recipe Preparation

  • Stir 1 cup lemon juice, 1/2 cup mint, sugar, fish sauce, 1 teaspoon lemon peel, and chili paste in small bowl until sugar dissolves. Set Thai lemon-mint sauce aside.

  • Mix remaining 1/2 cup lemon juice, 1 cup mint, and 2 teaspoons lemon peel in small bowl. Set mint topping aside.

  • Heat oil in heavy medium skillet over medium-high heat. Add lemongrass and shallots and sauté until shallots are slightly softened and golden, about 6 minutes. Cool.

  • Place 1 banana leaf or parchment sheet on work surface. Place 2 tablespoons cooled shallot-lemongrass mixture in center of banana leaf. Place 1 fish fillet on lemongrass mixture on banana leaf. Sprinkle fish with salt and pepper. Top with 1 tablespoon butter; spoon 2 tablespoons mint topping over. Fold 1 short side of banana leaf over fish. Fold long sides in. Roll up to completely enclose fish. Repeat with remaining banana leaves, shallot-lemongrass mixture, fish, butter, and mint topping. DO AHEAD Can be made 2 hours ahead. Chill.

  • Preheat oven to 450°F. Place fish packets on rimmed baking sheet and roast until fish is opaque in center, about 10 minutes. Unwrap fish and serve with Thai lemon-mint sauce.

  • *Available at Asian markets and some supermarkets.

  • **Available fresh or frozen at Southeast Asian and Latin markets.

Reviews Section

Baked Fish with Thai Lemon-Mint Sauce - Recipes

Rice is a staple food in many parts of the world. It is a versatile ingredient and you can make a dish with it very easily. Till now, you must have heard of steamed or stir fried rice, but have you ever heard of Baked Rice? This is a unique recipe made using basmati rice, fried eggplant and potato, spring onions coconut milk powder, light soy sauce, curry powder and various other spices. First the boiled rice are stir fried, then a sauce is made with the fried veggies and the spices, which is further poured on the fried rice and then baked to perfection. This one pot meal gives you a hint of casserole dish and is perfect for weekendd. (Recipe: Chef Vineet Bahuguna, Hilton Garden Inn, New Delhi/Saket)


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Baked Fish with Thai Lemon-Mint Sauce - Recipes

If you like the idea of hot, buttery, garlicky mushrooms smothered in gooey melted cheese then you’ll love this wickedly good appetizer.

English Stilton cheese is mouthwateringly tangy but you could use any good blue cheese such as Gorgonzola or Roquefort if you can’t find the real thing.

It’s really easy to make and I’ll occasionally eat this on its own for supper with some really good, crusty wholegrain bread to soak up the delicious sauce – followed by a green salad with a lemony dressing, just to balance things out.

You can use any button mushroom – I like the crimini/baby portabella/brown chestnut variety as they tend to have more flavor that the white champignons.

The recipe says ‘for two’ but as it’s rather rich, it could stretch to 4 as an appetizer.


8 oz (228g) of button mushrooms, stalks trimmed, wiped clean and quartered

8 oz (228g) of English Blue Stilton, crumbled to fill one cup (240ml) measure

2 fat cloves of garlic, crushed through a garlic press or finely minced

1 tablespoon (15ml) of unsalted butter

1/3 cup (80ml) of heavy cream or crème fraiche

A good handful of chopped flat leaf parsley to finish

Chunks of wholegrain crusty bread for dunking

Preheat the oven to 425F (220C)

In a heavy skillet, heat the butter over a moderately high heat and sauté the mushrooms until golden, stirring frequently for 2-4 minutes.

Add the garlic and cream and simmer gently until slightly thickened, about 4 minutes, then season with freshly ground black pepper and a small amount of sea salt – the cheese will be slightly salty so be careful not to overdo the salt (the mushrooms can be done ahead to this point – cover and chill for up to 24 hrs).

Divide the mushrooms and their sauce between two shallow, one-cup (240ml) gratin dishes and top with the crumbled Stilton.

Place on a baking sheet and bake in the center of the preheated oven until the cheese is melted and bubbling – approx 8 minutes.

Scatter with lots of freshly chopped parsley to serve.

It will be difficult to resist but allow it to cool slightly before you eat it otherwise you’ll scald your palate!

Ingredients of Sweet Chilli Thai Chicken Wings

  • 1/2 cup peanut oil
  • 1/2 cup corn starch
  • salt as required
  • 1/2 cup sweet chilli sauce
  • 2 Thai red chili
  • 1 1/2 cup all purpose flour
  • black pepper as required
  • 1 kilograms chicken wings
  • 1 1/2 tablespoon chilli garlic sauce
  • 6 chopped scallions

How to make Sweet Chilli Thai Chicken Wings

Step 1 Mix the dry flours together

In a large bowl, combine all-purpose flour, black pepper and cornstarch. Mix well.

Step 2 Coat and fry the chicken wings

Add the chicken wings to this bowl and mix well so that they have an even coating of this mixture. Keep it aside for a minimum of 10 minutes. Meanwhile, heat oil in a pan over medium flame and once hot enough, drop these chicken wings into the pan. Fry them till they turn golden brown from all the sides.

Step 3 Add sauces and serve

Transfer these fried chicken wings to a large serving plate and toss sweet chilli sauce along with chilli garlic sauce on top of it. Mix well. Your Sweet Chili Thai Chicken Wings are now ready. Garnish them with scallions and chopped Thai chillies and serve immediately.