Lemongrass Kaffir Lime Halal Fish is a delightful Thai dish that combines fresh, aromatic herbs with the delicate taste of fish. Originating from the bustling kitchens of Thailand, this dish is known for its vibrant flavors and refreshing taste. The combination of lemongrass and kaffir lime imparts a zesty, citrusy aroma, while the Thai basil adds an earthy, peppery note. Paired with a tangy mango ginger relish, the dish offers a perfect balance of sweet, sour, and spicy flavors. Often enjoyed by seafood lovers, this recipe is not only delicious but also adheres to halal dietary rules, making it a favorite among a diverse group of food enthusiasts.
Lemongrass Kaffir Lime Halal Fish with Thai Basil and Mango Ginger Relish
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Fish fillet – 600 Grams
- Lemongrass – 2 Stalks
- Kaffir Lime Leaves – 6 Piece
- Garlic – 3 Cloves
- Coconut Milk – 200 Ml
- Thai Basil Leaves – 1 Cup
- Mango – 1 Piece
- Ginger – 1 Tbsp
- Soy Sauce – 2 Tbsp
- Lime Juice – 3 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
18 Grams
Total Fat
10 Grams
Saturated Fat
90 Mg
Cholesterol
450 Mg
Sodium
15 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
30 Grams
Protein
Directions
Step 1
Prepare the lemongrass by removing the tough outer leaves and finely slicing the tender inner stalks.
Step 2
Chop the kaffir lime leaves and garlic finely.
Step 3
Grate the ginger and set aside.
Step 4
Mix the coconut milk, soy sauce, and lime juice in a bowl. Stir in the lemongrass, lime leaves, and garlic.
Step 5
Place the fish fillets in the marinade, ensuring they are well coated. Let them sit for 15 minutes.
Step 6
Heat a non-stick pan over medium heat. Cook the fish fillets for about 4-5 minutes on each side, or until cooked through.
Step 7
For the relish, dice the mango and combine it with the grated ginger and Thai basil leaves. Serve the fish topped with the mango ginger relish.
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