Each week we’ll bring you a tasty recipe passed down by Emanuel families, from the Emanuel School Community Cookbook, The Family Meal. 

From the kitchen of Melissa Goldman

Baked Fish Thai Style

Ingredients

8 stalks lemongrass, halved lengthways
15 kaffir lime leaves
1kg fillet firm white fish, skin on
1/4 cup Thai red curry paste
2 tbsp shredded ginger
3 cloves garlic, sliced
2 long red chillies, seeds removed and chopped
2 tbsp vegetable oil
1 cup coriander leaves
1 cup mint leaves
1 cup Thai basil leaves
Rice and lime wedges to serve

Directions

Preheat oven to 200⁰C.
Line a tray with baking paper and place the lemongrass and lime leaves on the baking paper, then top with the fish, skin-side down.
Spread the curry paste over the flesh of the fish.
Combine the ginger, garlic, chilli and oil in a bowl.
Spread the mixture over the fish and bake for 20 – 30 minutes.
Top the fish with coriander, mint and Thai basil leaves.  Serve with rice and lime wedges.

Serves 4 

You can order the Emanuel School Community Cookbook, The Family Meal by contacting rubykb@gmail.com