Roasted Fish with Dill and Lemongrass

by Xinyu on 01st Nov, 2012

Posted by
Xinyu
Date:
01/11/2012
Tags:
roast fish dill lemon lemongrass

We served two mains for the dinner with Jie Siang and Dianne; the first was a fish (a white snapper) roasted in the oven and served with a sauce made of lemongrass and dill. We've made this dish before sans lemongrass, using just lemons alone, and it worked well. The lemongrass adds a slightly Asian feel, complementing the aroma of the lemons.

Dill and Lemongrass Sauce

Ingredients:
lemongrass , lemon , fresh dill , salt , water
lemongrass
['lemongrass']
lemon
['lemon']
fresh dill
['fresh dill']
salt
['salt']
water
['water']
Recipe:
Bruise a few stalks of lemongrass and place into a small pot with some water. Bring this to a boil and let simmer for a few minutes to get a lemongrass tea. Reduce the tea to concentrate the flavour of the lemongrass.

Add lemon juice to the lemongrass tea, and season with salt. Add dill and let the sauce rest for at least 30 minutes to infuse the flavour of the dill.

You can optionally turn this into a vinaigrette by whisking in olive oil.

Roasted Fish with Dill and Lemongrass

Ingredients:
whole fish , lemongrass , lemon , salt , pepper , dill and lemongrass sauce
whole fish
['whole fish']
lemongrass
['lemongrass']
lemon
['lemon']
salt
['salt']
pepper
['pepper']
dill and lemongrass sauce
['dill and lemongrass sauce']
Recipe:
Clean the fish. Liberally season with salt and pepper. Stuff the cavity with lemongrass, and place a few slices of lemon on top.

Put the fish in the oven and roast till done. Serve with the dill and lemongrass sauce.
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