RECIPE VIDEO UNDER 1 MINUTE!
Our new Lemongrass Turmeric Paste spices up this Vietnamese and Thai inspired dish! The paste works its magic as a marinade for fish and meat. Plus turmeric is a super spice with anti-inflammatory and anti-oxidant properties. This meal couldn’t be simpler!
2 x 200gm White Fish Fillet (Snapper, Haddock, Pollock)
2 Sheets Banana Leaf or Parchment Paper
2 Tspn Rice Bran Oil
2 Sprigs Coriander
2 Tblspn Mekhala Lemongrass Turmeric Paste
Himalayan Pink Salt (Optional)
- Mix oil with paste.
- Season fish with Himalayan Pink Salt if desired, then marinate fish with paste for at least 1 hour.
- Wrap fish individually in banana leaf or parchment paper, ensure there are no gaps, and staple to secure.
- Bake parcels in an oven at 190C/375F for about 12-15min, or steam for 15 min.
- Serve fish with the juices over steamed brown rice or with an Asian salad.