Crispy Lemongrass Sea Bass with Nước Chấm
Directions
- 1Mince one stick of lemongrass.
- 2In a bowl, combine half a cup of flour, one tbsp of turmeric, one tsp of salt and pepper.
- 3Add in the minced lemongrass and mix well.
- 4Coat the fish fillets in the mixture on both sides.
- 5In an empty chilli oil jar, add minced garlic, chillies, MSG, sugar, hot water, fish sauce and lime juice.
- 6Add chopped coriander to the jar, close the lid and shake.
- 7Heat up some leftover chilli oil in a pan.
- 8Place the fish in the hot pan skin-side down; make sure to dust off excess flour before cooking.
- 9Once golden, flip and cook for another half a minute.
- 10Add tatsoi to the pan, add some water, cover and steam until cooked.
- 11Serve the sea bass on top of the tatsoi and enjoy with steamed jasmine rice and the dipping sauce.
Ingredients
- 2 sea bass fillets
- 1 stick lemongrass
- 0.5 cup flour/cornflour
- 1 tbsp turmeric
- 1 tsp salt
- 1 tsp pepper
- 1 neutral oil
- 1 tatsoi
- 1 bowl jasmine rice
- 2 garlic cloves
- 1 birds eye chilli
- 3 tbsp fish sauce
- 2 tbsp sugar
- 1 tsp msg
- 1 hot water
- 2 wedges lime
- 1 handful coriander
Equipment
knifecutting boardbowlfrying pantongsmeasuring spoons
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