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Cá Chiên Sả Ớt | Crispy Fish with Lemongrass & Chili
(0)
25 min
Quick
Knuspr-Küche
Ein vietnamesischer Klassiker: Frisches Wolfsbarschfilet, mariniert mit herrlich duftendem Zitronengras, Knoblauch, Chili und Kurkuma, in der Pfanne goldbraun und knusprig ausgebacken. Serviert mit duftendem Jasminreis und kühler Gurke.
Ingredients
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the package instructions and keep warm.
Remove the tough outer layers from the lemongrass and finely chop the tender lower part or crush it in a mortar. Peel and finely chop the garlic cloves. Deseed the red chili pepper and finely chop it as well.
In a small bowl, mix the chopped lemongrass, garlic, chili, turmeric powder, fish sauce, and brown cane sugar into an aromatic seasoning paste.
Chef's tip
For a particularly intense flavor, slice the lemongrass extremely finely or briefly chop it in a mini food processor. This prevents it from burning during frying and creates a wonderfully crispy, aromatic crust on the fish.
Serving tip: If desired, serve alongside a classic Vietnamese Nước Chấm sauce made from lime juice, fish sauce, a little sugar, water, and finely chopped garlic.
40 min
Under an hour
