Fried Fish w/ Salted Chili Lemongrass | Cá Chiên Muối Sả Ớt

Name: Fried Fish w/ Salted Chili Lemongrass | Cá Chiên Muối Sả Ớt
Total time: 2400 s
Yield: 2 people
Cuisine: American
Ingredients: 1.5-2 lbs Fish (fillets/steak); 2 tsp sea salt; 1/4 tsp msg; 1 tsp chicken bouillon; 1/2 tsp ground black pepper; 5 cloves garlic (minced); 2 Lemongrass (minced); 2 red Thai chili (minced); 1/2 shallot (minced); 1/2 tsp Turmeric powder; Neutral frying oil

Quoc Nguyen | Chef Q @chefqstr

Katy, Texas USA

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.

Quoc Nguyen | Chef Q @chefqstr

Saved

Ingredients

40 minutes

2 people

1.5-2 lbsFish (fillets/steak)
2 tspsea salt
1/4 tspmsg
1 tspchicken bouillon
1/2 tspground black pepper
5 clovesgarlic (minced)
2Lemongrass (minced)
2red Thai chili (minced)
1/2shallot (minced)
1/2 tspTurmeric powder
Neutral frying oil

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Steps

40 minutes

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.