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Cá Nướng Sả Ớt | Vietnamese Baked Fish with Lemongrass
(0)
30 min
Quick
Knuspr-Küche
Cá Nướng Sả Ớt ist ein verführerischer Klassiker der vietnamesischen Küche: Zartes, saftiges Kabeljaufilet wird in einer hocharomatischen Marinade aus feinstem Zitronengras, Schalotten, Knoblauch, Ingwer und Chili im Backpapier-Päckchen sanft im Ofen gegart. Vollendet mit duftendem Frühlingszwiebelöl (Mỡ Hành), knackig gerösteten Erdnüssen, frischem Koriander und serviert auf dampfendem Jasminreis – leicht, würzig und voller frischer Aromen!
Ingredients
Preparation method
Preheat the oven to 200 °C top/bottom heat (or 180 °C fan oven). Rinse the jasmine rice in a fine sieve under cold water until the water runs clear. Then place it in a pot with 400 ml of lightly salted water, bring to a boil, reduce the heat to the lowest setting, and let it simmer gently covered for about 12-15 minutes.
For the aromatic marinade, remove the tough outer layers of the lemongrass and finely chop the tender lower part. Also finely chop the shallots, garlic cloves, and peeled ginger. Deseed the chili pepper and cut it into thin rings. In a small bowl, thoroughly mix the chopped lemongrass, shallots, garlic, ginger, and chili with 2 tbsp fish sauce, 1 tsp brown cane sugar, and 1 tbsp of the neutral vegetable oil.
Pat the cod fillet thoroughly dry with paper towels and divide into 2 equal-sized portions. Place a large sheet of baking paper on a baking tray. Place the cod fillets in the center and distribute the prepared lemongrass marinade evenly over and around the fish.
Chef's tip
For the authentic Vietnamese flavor, slice the lemongrass paper-thin or crush it briefly in a mortar so the essential oils blend optimally with the fish sauce.
Cooking the cod in a baking paper parcel keeps it wonderfully juicy and allows it to absorb all the spices intensively without drying out.
40 min
Under an hour
