Indochine Grouper

Sunshine_Celine's Note:

I created this recipe one evening to make use of my fridge leftovers - since I live in Singapore, a lot of these ingredients are staple here, but they should also be readily available in most markets. The laksa leaves may be hard to find, but can be substituted with cilantro, lime or curry leaves. Grouper can also be subsituted for any kind of white flesh fillets (cod, bass, etc).

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Serves: 2

Yield: 2.0 portions

• 2 grouper fillets
• 1 stalk lemongrass
• 1 cup laksa leaves
• 1 lime, juice of
• 1 teaspoon fresh ginger
• 1 tablespoon olive oil
• 1 garlic clove
• 2 shallots
• 10 small prawns
• 1⁄3; cup frozen peas
• 1⁄3; cup frozen green bean
• 1 tablespoon brown sugar
• 2 tablespoons fish sauce
• 1 tablespoon chili flakes

Directions:

1. Clean the filets and pat them dry. If they are thicker at one end than the other, create incisions in the deepest part of the flesh to enhance favour.
2. Place filets on top of 2 sheets of alimunium foil.
3. Divide the rest of the ingredients equally between the 2 filets.
4. Place in pre-heated oven, 200C for 30 minutes.
5. Serve with rice of noodles.