Thai Style Fish

• 2 bream medium-sized, or snapper, cleaned and trimmed
• 1 bunch cilantro leaves only + extra leaves, to serve
• 2 green onions sliced + extra, to serve
• 1 lemongrass stem, bruised and sliced
• 2 slices fresh ginger
• 3 cloves garlic peeled and sliced
• 2 kaffir lime leaves
• 1 chili deseeded and sliced
• 1/4 cup lime juice
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• lime wedges and halves, to serve

1. Preheat the oven to 350u0b0F.
2. Wash the fish and pat dry with a paper towel. Using a sharp knife, score the skin at 1/2 inch intervals, to allow for even cooking. Place in a foil-lined baking tray.
3. Fill the fish cavities with half each of the cilantro, onion, lemongrass, ginger, garlic, kaffir lime leaves and chili.
4. Finely chop the remaining cilantro, onion, lemongrass, ginger, garlic, lime leaves and chili. Transfer to a bowl with the lime juice, brown sugar and fish sauce. Mix well and spoon over the fish.
5. Bake for 15-20 mins, until the fish flakes easily when tested with a fork. Drizzle with the pan juices and top with extra cilantro and green onions to serve. Accompany with lime wedges and halves.

snapper, cilantro, green onions, ginger, garlic, lime, chili, lime juice, brown sugar, fish sauce, lime wedges

Taken from www.yummly.com/recipe/Thai-Style-Fish-1400596 (may not work)