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Cá Nướng Giấy Bạc | Tender Fish from the Oven
(0)
30 min
Quick
Gurkerl Küche
Cá Nướng Giấy Bạc ist ein herrlich aromatischer vietnamesischer Klassiker: Feines Kabeljaufilet wird mit frischem Zitronengras, Ingwer, Knoblauch und Chili in Backpapier schonend im Backrohr gegart. Durch das Garen im Päckchen bleibt der Fisch unglaublich saftig und nimmt die Aromen von Fischsauce und Sesamöl perfekt auf. Serviert mit duftendem Jasminreis und frischem Koriander ein leichtes und gesundes Hauptgericht.
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat. Very finely chop the white and light green inner part of the lemongrass stalks. Peel and finely grate the garlic and ginger. Deseed the chilli pepper and cut into thin rings. Wash the spring onions and cut into thin strips.
In a small bowl, stir together the fish sauce, sesame oil, and cane sugar until the sugar has completely dissolved. Mix in the chopped lemongrass, grated garlic and ginger, as well as half of the chilli rings.
Cooking in the oven
Cook the jasmine rice in lightly salted water according to the packet instructions, then keep warm.
Chef's tip
Lemongrass is easiest to prepare if you remove the tough outer layers and gently bruise the stalk with the back of a knife before chopping.
If you prefer an even more aromatic flavour, let the fillets marinate in the lemongrass mixture for 10 minutes before wrapping them.
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