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.

By Sarah Murphy
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


  • 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


  • 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.


Firm-fleshed fish includes orange roughy, tarakihi, hoki and snapper.