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Cá Chiên Sả Ớt | Crispy Lemongrass Fish
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25 min
Quick
Gurkerl Küche
Ein aromatischer Klassiker der vietnamesischen Küche: Zarte Kabeljaufilets werden mit frischem Zitronengras, feinem Knoblauch, Chili und Kurkuma mariniert und in der Pfanne goldbraun und herrlich knusprig ausgebacken. Serviert mit duftendem Jasminreis und frischer Limette.
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the package instructions and keep warm. If desired, the cooked rice can be kept warm in the oven at 60 °C.
Remove the tough outer layers from the lemongrass and finely chop the tender inner stalks. Peel and finely grate the garlic. Halve the chili pepper lengthwise, deseed, and finely dice.
In a bowl, mix together the chopped lemongrass, garlic, chili, turmeric powder, fish sauce, and cane sugar into an aromatic marinade.
Chef's tip
Tip for extra crispiness: Chop the lemongrass extremely finely – this way it adheres perfectly to the fish fillet and forms an irresistibly crispy crust during frying.
Spice level: If you prefer it milder, use only half a chili pepper or remove all seeds and ribs before chopping.
Ingredients
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