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 Tbl spn Rice Bran Oil
2 Sprigs Coriander
2 Tbl spn Mekhala Lemongrass Turmeric Paste
Himalayan Pink Salt (Optional)
1. Mix oil with paste.
2. Season fish with Himalayan Pink Salt if desired, then marinate fish with paste for at least 1 hour.
3. Wrap fish individually in banana leaf or parchment paper, ensure there are no gaps, and staple to secure.
4. Bake parcels in an oven at 190C/375F for about 12-15min, or steam for 15 min.
5. Serve fish with the juices over steamed brown rice or with an Asian salad.