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3 cloves Garlic, peeled and minced
2 Chilies, diced
1/4 teaspoon Freshly ground black pepper
2 tablespoons Fish sauce
1 teaspoon Sugar
1/2 teaspoon Curry or turmeric powder
750 g (1 1/2 Ib) whole fish, such as red snapper or sea bass
5 tablespoons Oil
2 sprigs Fresh coriander (cilantro), coarsely chopped
Zesty lemongrass cooked with garlic, shallots and fresh chilies makes an appetizing combination, and a wonderful flavor companion for fish.
Ingredients : Serves 4 - 6
2 stalks Lemongrass, thinly sliced then minced3 cloves Garlic, peeled and minced
2 Chilies, diced
1/4 teaspoon Freshly ground black pepper
2 tablespoons Fish sauce
1 teaspoon Sugar
1/2 teaspoon Curry or turmeric powder
750 g (1 1/2 Ib) whole fish, such as red snapper or sea bass
5 tablespoons Oil
2 sprigs Fresh coriander (cilantro), coarsely chopped
Preparation:
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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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Date Added: 2009-03-16 Views : 111