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Fish in Lemongrass




Source of Recipe


various


Recipe Introduction


This is on my "to try" list. I doubt I'd roll with the "whole fish", opting instead for thick filets and preparing/cooking accordingly


List of Ingredients




2 stalks lemongrass, thinly sliced then minced
3 cloves garlic, minced
2 chillies, diced
1/4 teaspoon black pepper
2 tablespoons fish sauce
1 teaspoon sugar
1/2 teaspoon curry powder or turmeric
1.5 pounds (750 g) whole fish such as red snapper/sea bass
5 tablespoons oil
2 sprigs cilantro, chopped

Recipe



Combine the lemongrass, garlic, chilies, black pepper, fish sauce, sugar and curry / turmeric powder in a large, flat container.

Place the fish on a flat surface and using a sharp knife, score it at 2 1/2 cm (1 in) intervals form gills to tail on each side.

Place the fish in the container, making sure to coat it evenly with the marinade mixture.

Set aside for 1 hour.

Heat the oil in a large frying pan over medium heat.

Place the fish in the skillet, browning it well on one side, about 7 minutes.

Turn it over and brown the other side.

Remove it from the heat and place it on a serving platter.

Garnish with fresh coriander and serve.