Nutrition balance score
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Ingredients
2 servings
Instructions
Step 1
Preheat the oven to 190°C
Step 2
Scrub the sweet potato, then slice into thin rounds. Arrange the slices, overlapping, in a large roasting tin.
Step 3
Bruise the lemongrass, then finely chop the tender parts. Peel and finely chop the ginger and garlic. Finely slice the chilli.
Step 4
Mix the sesame oil, stock, elmlea and two-thirds each of the lemongrass, ginger and garlic. Pour over the potatoes, squeeze in the lime juice and sprinkle over the chilli.
Step 5
Roast for 20 to 25 minutes, or until the potatoes are done. About 8 to 10 minutes before the cooking time is up, sit the fish on the potatoes and top with the rest of the lemongrass, ginger and garlic.
Step 6
Steam the broccoli and sugar snap peas.
Step 7
When the fish is just cooked, drizzle with soy sauce
