Name: Fish with mint and lemongrass
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 750 gram boneless firm white fish (see tip), cubed; 1 stalk lemongrass, finely chopped; 2 tablespoon ginger, finely chopped; 1 clove garlic, crushed; 1 long red chilli, finely sliced; 1/4 cup lime juice, plus lime wedges to serve; 2 tablespoon fish sauce; 2 tablespoon palm sugar; 200 gram grape tomatoes; 1/2 cup mint leaves; 1/2 cup coriander leaves; 1/4 cup basil leaves; 2 spring onions, finely sliced; 100 gram vermicelli

Fish with mint and lemongrass

Try this fish with mint and lemongrass dish for a meal packed full of the delicious fresh flavours of lime, chilli, mint and coriander. Serve with vermicelli noodles for the perfect dinner.

Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

2 tablespoon peanut oil

750 gram boneless firm white fish (see tip), cubed

1 stalk lemongrass, finely chopped

2 tablespoon ginger, finely chopped

1 clove garlic, crushed

1 long red chilli, finely sliced

1/4 cup lime juice, plus lime wedges to serve

2 tablespoon fish sauce

2 tablespoon palm sugar

200 gram grape tomatoes

1/2 cup mint leaves

1/2 cup coriander leaves

1/4 cup basil leaves

2 spring onions, finely sliced

100 gram vermicelli

Method

1.In a wok or large frying pan, heat half the oil on high. Stir-fry fish in 2 batches for 2-3 minutes each batch or until just cooked. Transfer to a plate.

2.Heat remaining oil in same wok. Stir-fry lemongrass, ginger, garlic and chilli for 1-2 minutes.

3.Return fish to wok with lime juice, fish sauce, sugar and tomatoes. Stir-fry for 1-2 minutes or until tomatoes are warm.

4.Remove from heat. Stir herbs and spring onion through. Serve with vermicelli and lime wedges.