Last month we showcased a dish that pairs perfectly with the setting sun of summertime, this month is no different. As the weather turns and fall nears, this Tom Yum Baked Lingcod is the perfect dish to cozy up with.
Materials
- Skinless Lingcod | 1kg
- Full Fat Coconut Milk | 250ml
- Tom Yum Paste | 30ml
- Birds Eye Chili | Approx. 5, adjust to your preference
- Ginger, grated | 15ml
- Garlic, grated | 15ml
- Lemongrass, minced | 15ml
- Ginger | 3x Thin Slices
- Cilantro, chopped | 15g
- Rice, cooked | Your preference
Method
- Preheat oven to 375° F
- Cut Lingcod into 3-inch pieces
- In saucepan whisk, coconut milk, Tom Yum paste, ginger, garlic & lemongrass. Cover and cook over medium heat for 5 minutes or until well combined
- Take 1/3 of the Tom Yum broth into a baking pan, arrange the Lingcod on top. Cover the fish with rest of the broth, and add the cilantro and ginger
- Bake for 20-25 minutes, or until the fish is done to your liking
- Serve the fish and broth over rice, garnished with more cilantro
- Enjoy!
Don’t worry if you’ve moved through your catch of Lingcod, our Taste of B-Sea program runs year round. The finest quality fish and shellfish, these products are OceanWise and come from some of the most sustainable fisheries in the world using the most eco-friendly methods.
To learn more and place your order, contact us | 1-800-688-8950