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Fish In Lemongrass Sauce Recipe
(Ca Uop Xa)
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Zesty lemongrass cooked with garlic,
shallots and fresh chilies makes an appetizing combination, and a
wonderful flavor companion for fish. Ingredients :
Serves 4 - 6 |
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2
stalks
3
cloves
2
1/4 teaspoon
2
tablespoons
1
teaspoon
1/2 teaspoon
750 g (1 1/2 Ib)
5
tablespoons
2
sprigs
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Lemongrass, thinly sliced then minced
Garlic, peeled and minced
Chilies, diced
Freshly ground black pepper
Fish sauce
Sugar
Curry or turmeric powder
whole fish, such as red snapper or sea bass
Oil
Fresh coriander (cilantro), coarsely chopped
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Method :
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Combine the lemongrass, garlic, chilies,
black pepper, fish sauce, sugar and curry / turmeric powder in a large,
flat container.
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Place the fish on a flat surface and using
a sharp knife, score it at 2 1/2 cm (1 in) intervals form gills to tail
on each side.
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Place the fish in the container, making sure to coat it
evenly with the marinade mixture.
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Set aside for 1 hour.
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Heat the oil in a large frying pan over
medium heat.
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Place the fish in the skillet, browning it well on one
side, about 7 minutes.
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Turn it over and brown the other side.
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Remove it
from the heat and place it on a serving platter.
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Garnish with fresh
coriander and serve.
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