This Thai basil fish is a lovely light dish that packs a serious flavour punch. I chose haddock for this recipe, however any other firm white fish would work with the zingy marinade, as would oily fish such as salmon.
Serve with sautéed greens (spring greens pictured here) for dinner and any leftovers make a great packed lunch with a green leafy salad.
Do try and find Thai basil for this recipe, it’s unique lively flavour is what makes the dish.
Thai Basil Fish – Gluten, grain, dairy, egg, nut, soy, sugar and salt free.
Serves about 3-4
- 400g haddock or other firm fish
- 1 25g bunch thai basil, large stalks removed
- 1 25g bunch coriander, large stalks removed
- 3 garlic cloves
- 2 lemongrass, tough outer layer and top of stalk removed
- 1 spring onion
- 1 tbsp chopped red chilli
- 2 tbsp unroasted sesame/pumpkin seed oil (or avocado oil/olive oil)
- extra sesame oil for frying
- lime wedges to serve (optional)
- To prepare the lemongrass, remove the tough outer layer and top end of the stalk with a sharp knife – you just want about 2/3 of the stalk thats not too tough. Place this along with all other ingredients except the fish into a food processor or strong blender. Blend until you have a smooth paste.
- Chop the fish into medium chunks and place in a bowl. Pour over the marinade and gently toss to coat. Leave to marinate in the fridge for 1/2 hour.
- Heat a little oil in a non stick pan over medium to high heat. Place the fish pieces into the hot pan and fry, turning over a few times until lightly browned all over and cooked through.
- Serve with some green veggies and lime wedges on the side.
With Love, Spice and Smile,