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Created by Chef Brandon
Lemongrass Rockfish - 454g Rougheye, 60g coconut cream sauce
Ingredients: Wild BC Rougheye, coconut cream, lemongrass, fish sauce, ginger, garlic, brown sugar, shrimp paste, dried galangal, lime leaves, tumeric, red bird's eye chilies
Allergens: Fish (Rockfish, anchovy), crustacean (shrimp). May contain tree nuts.
Thaw in fridge before consumption. Cook at 325F for 8-9 minutes in pan with sauce in convection oven, or 375F at 10-12 minutes in conventional oven.