Indochine Grouper

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).

• Ready In: 45 mins
• Serves: 2
• Yields: 2 portions

Ingredients

• 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 beans
• 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.