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Thai Pesto Roasted Fish (with less than 5 minutes of work)

Fish can be intimidating, but if you’re new (or even if you’re not), here’s a great recipe that takes less than 5 minutes of active time. This is from the CHOW website a few years ago, and have made it about a dozen times since

1) Buy a red snapper, or red snapper-like fish from your local fishmonger, gutted, scaled and cleaned.

2) Put the following into a small food processor and puree for a couple minutes to make Pesto:

-Cilantro, about 3/4 cup
-Mint leaves, 1/4 cup
-Garlic, 5 cloves
-Jalapeno, 1 or 2
-lemongrass, 1 stalk-ish
-Ginger, 3 teaspoons
-Fish Sauce, 2 tsp
-Lime, 1 zest (and the juice if you want)
-Peanut oil, 1/4 cup

Feel free to mix and match any of these ingredients – they can easily be substituted. Also, if you have the foresight, make and then put in the fridge for an hour or so beforehand to let the flavours really soak into the fish.

3)Put the Pesto into the cavity of the fish, and then Bind it with some string. Then wrap it in some parchment paper or tinfoil. Bake for about 35-40 minutes in the oven at 400F.

4) Serve immediately. Goes well with Reisling.

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