Baked fish with pepper and kaffir lime crust

Name: Baked fish with pepper and kaffir lime crust
Cuisine: Asian
Ingredients: 1 teaspoon black peppercorns; 1 teaspoon white peppercorns; 1 tablespoon coriander seeds; 80 g unsalted butter, plus extra for the baking dish; ½ teaspoon freshly grated nutmeg; 2 teaspoons grated palm sugar; 2 tablespoons fried shallots, plus extra to garnish; 5 kafﬁr lime leaves, rolled into a bundle and ﬁnely shredded; handful of lemon basil (or Thai basil) leaves; sea salt; 2 cups fresh breadcrumbs; 4 x 150 g ﬁrm white ﬁsh ﬁllets

1 step

Updated at: Thu, 17 Aug 2023 04:05:49 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories493.7 kcal (25%)

Total Fat20.8 g (30%)

Carbs43.1 g (17%)

Sugars5.3 g (6%)

Protein34.3 g (69%)

Sodium725.2 mg (36%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 teaspoonblack peppercorns

1 teaspoonwhite peppercorns

1 tablespooncoriander seeds

80gunsalted butter

plus extra for the baking dish

½ teaspoonnutmeg

freshly grated

2 teaspoonspalm sugar

grated

2 tablespoonsshallots

fried, plus extra to garnish

5kaffir lime leaves

rolled into a bundle and finely shredded

lemon basil leaves

or Thai basil

sea salt

2 cupsfresh breadcrumbs

4 x 150gwhite fish fillets

firm

Instructions

Step 1

Preheat the oven to 180°C and lightly butter a baking dish. Heat a dry wok over low–medium heat and roast the peppercorns and coriander seeds until fragrant. Tip into a mortar and grind to a powder. Transfer to a food processor and add the butter, nutmeg, palm sugar, fried shallots, lime leaves, lemon basil and some salt and blend to a fairly ﬁne paste. Add the breadcrumbs and pulse to a light and crumbly mixture. Lightly season the fish pieces with salt and pepper on both sides. Place in the baking dish and pack a generous layer of the crumbs on top of each piece. Bake for 15–20 minutes, or until the topping is golden and crunchy and the ﬁsh is cooked through.

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