Fish, Vietnamese

Fried Fish with Lemongrass


Fried Fish with Lemongrass
Fish Fillets – 350 gms, whole, cleaned, scaled, scored a few times on the sides, pat dried
Oil – 3 tblsp
Coriander Leaves – handful, chopped

For the marinade:
Lemongrass – 1 stalk, inner part minced, outer layers discarded
Garlic – 1 to 2 cloves, minced
Green Chilli – 1, deseeded, minced
Fish Sauce – 1 tblsp
Sugar – 1/2 tsp
Black Pepper Powder – a pinch
Turmeric Powder – 1/4 tsp

1. Mix the marinate ingredients in a bowl.
2. Rub it all over the fish.
3. Keep aside to marinate for 1 hour.
4. Heat oil in a pan over medium flame.
5. Pan-fry the fish for 6 to 8 minutes on each side till golden brown and crispy.
6. Remove and drain excess oil.
7. Garnish with coriander leaves.
8. Serve hot, at once.

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