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Cá Nướng Sả | Vietnamese Cod with Lemongrass
(0)
25 min
Quick
Knuspr-Küche
Cá Nướng Sả bringt das Beste der vietnamesischen Aromenküche unkompliziert in den heimischen Ofen: Zarte Kabeljaufilets werden mit einer feinen Marinade aus frischem Zitronengras, Schalotten, Ingwer, Knoblauch und einem Hauch Chili überbacken. Im Ofen gart der Fisch wunderbar saftig, während die Kräuter herrlich karamellisieren. Serviert mit duftendem Jasminreis, knackiger Gurke und frischem Koriander – leicht, aromatisch und in 25 Minuten fertig!
Preparation method
Preheat the oven to 200 °C top/bottom heat (or 180 °C fan oven) and lightly brush a baking dish with a little vegetable oil or line with baking paper.
For the marinade, remove the tough outer leaves of the lemongrass and finely chop the tender lower part. Peel and finely dice the shallots and garlic cloves. Finely grate the ginger. Halve the red chili pepper lengthwise, deseed, and cut into thin strips.
In a bowl, mix the chopped lemongrass, shallots, garlic, ginger, and chili with the fish sauce, soy sauce, brown cane sugar, and 2 tbsp neutral vegetable oil into an aromatic paste.
Chef's tip
Use only the tender, pale green inner core of the lemongrass stalks and chop it very finely so that the aroma develops optimally during baking.
The cod stays especially juicy if it is only kept in the oven until it easily flakes into tender pieces with a fork.
40 min
Under an hour
