Fried Fish w/ Salted Chili Lemongrass | Cá Chiên Muối Sả Ớt
This marinade is fairly simple and works with both fish & meat. The fish I’m using is Fluke, its meat is similar to The important part is to fry the lemongrass in the last 10 minutes of cooking time. This will flavor the oil for frying without burning the lemongrass.
Fried Fish w/ Salted Chili Lemongrass | Cá Chiên Muối Sả Ớt
This marinade is fairly simple and works with both fish & meat. The fish I’m using is Fluke, its meat is similar to The important part is to fry the lemongrass in the last 10 minutes of cooking time. This will flavor the oil for frying without burning the lemongrass.
Cooking Instructions
- 1
Make herbs mixture. In a blender/food processor, mince up lemongrass, garlic, shallot, & Thai chili.
- 2
Wash fish with salt. Rinse with water and dry off with paper towels before seasoning.
- 3
Marinade fish with minced lemongrass herbs mixture, sea salt, chicken bouillon, msg, turmeric powder, ground black pepper, and a tbs cooking oil. Let marinade for at least 10 minutes.
- 4
Pan Fry fish is the best, or you can use air-fryer. Just don’t put lemongrass too early at any point to avoid burning. Flip fish once you get a nice gold crust on the bottom. Add the rest of the lemongrass in to fry with oil for another 10 minutes on medium to low heat.
- 5
Enjoy with the fried lemongrass on top.
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