Thursday, May 20, 2010

South Asian Roasted Fish (Cooking Light)

1/2 cup light coconut milk
2 tablespoons minced peeled fresh lemongrass
1 tablespoon minced peeled fresh ginger
2 tablespoons chili sauce
1 1/2 tablespoons fish sauce
1 tablespoon fresh lime juice
2 garlic cloves, minced
4 (6-ounce) skinless halibut fillets
1. Preheat oven to 425°.
2. Combine first 7 ingredients in a food processor or blender; pulse 30 seconds or until well combined.
3. Arrange fillets in a single layer in a 13 x 9–inch baking dish. Pour lemongrass mixture over fish; turn fillets to coat evenly. Bake at 425° for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve sauce with fish.
Nutritional Information
213 (22% from fat)
5.3g (sat 2g,mono 1.3g,poly 1.2g)


  1. A few things to know:
    1. I doubled the amount of the sauce. So - you can either make the dish twice, or see my comment #3 below.
    2. I really did short you guys on the fish. I am really sorry - I thought it called for 1 pound.
    3. I have made this dish several times, and this time I am going to change the preparation. The sauce is really good, but once it bakes with the fish it is just very thin. So thin that it's hard to spoon over the fish. So I am going to divide my sauce amount in half. I am going to use half the sauce to cook my rice in. That way the sauce flavor is incorporated throughout. Then, I am either going to bake the fish with the rest of the sauce as it says. Or, I might saute the fish in some olive oil, and just heat the remaining sauce on the side (might even thicken with a little cornstarch - haven't decided).

  2. We had this tonight served over rice and it was pretty good. Maybe a 6 out of 10. I cooked half of the sauce over the fish as instructed and heated the rest of the sauce in a pan to serve with the fish at the table. The fish was not done in 13 minutes. I ended up cooking it about 18min. Also, I added a bit of soy sauce and some regular coconut milk to the sauce.

    I agree the sauce was thin. Robin, did you use light coconut milk or regular? I actually have had a problem more than once with other Cooking Light recipes that use light coconut milk. The light version is just real coconut milk thinned out with water so I actually never use light coconut milk anymore and just use less of the real stuff.

    However, with a little bit of modification to the sauce recipe, I would make this for us again.