Crispy Lemongrass Sea Bass with Nước Chấm

20 mins
Serves 1
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Directions

  1. 1Mince one stick of lemongrass.
  2. 2Mince one stick of lemongrass.
  3. 3Mince one stick of lemongrass.
  4. 4In a bowl, combine half a cup of flour, one tbsp of turmeric, one tsp of salt and pepper.
  5. 5In a bowl, combine half a cup of flour, one tbsp of turmeric, one tsp of salt and pepper.
  6. 6In a bowl, combine half a cup of flour, one tbsp of turmeric, one tsp of salt and pepper.
  7. 7Add in the minced lemongrass and mix well.
  8. 8Add in the minced lemongrass and mix well.
  9. 9Add in the minced lemongrass and mix well.
  10. 10Coat the fish fillets in the mixture on both sides.
  11. 11Coat the fish fillets in the mixture on both sides.
  12. 12Coat the fish fillets in the mixture on both sides.
  13. 13In an empty chilli oil jar, add minced garlic, chillies, MSG, sugar, hot water, fish sauce and lime juice.
  14. 14In an empty chilli oil jar, add minced garlic, chillies, MSG, sugar, hot water, fish sauce and lime juice.
  15. 15In an empty chilli oil jar, add minced garlic, chillies, MSG, sugar, hot water, fish sauce and lime juice.
  16. 16Add chopped coriander to the jar, close the lid and shake.
  17. 17Add chopped coriander to the jar, close the lid and shake.
  18. 18Add chopped coriander to the jar, close the lid and shake.
  19. 19Heat up some leftover chilli oil in a pan.
  20. 20Heat up some leftover chilli oil in a pan.
  21. 21Heat up some leftover chilli oil in a pan.
  22. 22Place the fish in the hot pan skin-side down; make sure to dust off excess flour before cooking.
  23. 23Place the fish in the hot pan skin-side down; make sure to dust off excess flour before cooking.
  24. 24Place the fish in the hot pan skin-side down; make sure to dust off excess flour before cooking.
  25. 25Once golden, flip and cook for another half a minute.
  26. 26Once golden, flip and cook for another half a minute.
  27. 27Once golden, flip and cook for another half a minute.
  28. 28Add tatsoi to the pan, add some water, cover and steam until cooked.
  29. 29Add tatsoi to the pan, add some water, cover and steam until cooked.
  30. 30Add tatsoi to the pan, add some water, cover and steam until cooked.
  31. 31Serve the sea bass on top of the tatsoi and enjoy with steamed jasmine rice and the dipping sauce.
  32. 32Serve the sea bass on top of the tatsoi and enjoy with steamed jasmine rice and the dipping sauce.
  33. 33Serve the sea bass on top of the tatsoi and enjoy with steamed jasmine rice and the dipping sauce.

Ingredients

  • 2 sea bass fillets
  • 2 sea bass fillets
  • 2 sea bass fillets
  • 1 stick lemongrass
  • 1 stick lemongrass
  • 1 stick lemongrass
  • 0.5 cup flour/cornflour
  • 0.5 cup flour/cornflour
  • 0.5 cup flour/cornflour
  • 1 tbsp turmeric
  • 1 tbsp turmeric
  • 1 tbsp turmeric
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 neutral oil
  • 1 neutral oil
  • 1 neutral oil
  • 1 tatsoi
  • 1 tatsoi
  • 1 tatsoi
  • 1 bowl jasmine rice
  • 1 bowl jasmine rice
  • 1 bowl jasmine rice
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 1 birds eye chilli
  • 1 birds eye chilli
  • 1 birds eye chilli
  • 3 tbsp fish sauce
  • 3 tbsp fish sauce
  • 3 tbsp fish sauce
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 1 tsp msg
  • 1 tsp msg
  • 1 tsp msg
  • 1 hot water
  • 1 hot water
  • 1 hot water
  • 2 wedges lime
  • 2 wedges lime
  • 2 wedges lime
  • 1 handful coriander
  • 1 handful coriander
  • 1 handful coriander

Equipment

knifecutting boardbowlfrying pantongsmeasuring spoons
Crispy Lemongrass Sea Bass with Nước Chấm | Clip Recipe