Fish cooked with butter, lemongrass and ginger
- 50g butter
- 2 tbsp extra virgin olive oil
- 450g firm, white fish fillet - such as rockling, sea perch or blue eye
- 3 parsley stalks
- 1 stalk lemongrass, the tender interior only, sliced crossways
- 1 knob ginger, peeled and sliced
- 1 chilli, cut in half (optional)
- 3 coriander roots and stems, washed (reserve the leaves for garnish)
- 1/2 carrot, sliced
- 1/2 cup white wine
Heat a small casserole pot in which the fish fits nicely but is not overcrowded.Add the butter and olive oil. When the butter begins to foam, add the fish, skin side down, some salt and all the aromatics.
Cook the fish on both sides for about 5 minutes, then add the wine and cover with a lid slightly askew.
Turn down the heat until the liquid is gently bubbling.
Do not overcook the fish. Depending on the thickness, it should take about 10-15 minutes.
You may need to reduce the sauce a little.
Serve immediately with the sauce spooned over.
Pot-roasted fish was new to me until recently. My experiments were moist and delicious, however, and I thought you might like to give it a try.
Got a favourite recipe? Share your recipe