Fried Fish with Lemongrass

Crispy fish skin coated in a fragrant crust of toasted lemongrass and turmeric. The flesh remains juicy and flakes easily, providing a sharp contrast to the crunchy fried aromatics.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 327
• Protein: 15 g
• Carbs: 7 g
• Fat: 27 g

Ingredients

• 2 piece Tilapia ( whole and gutted )
• 4 piece lemongrass ( finely minced )
• 3 piece Garlic ( minced )
• 2 piece Thai chili ( seeded and minced )
• 1 tsp Turmeric powder
• 2 tbsp fish sauce
• 1 tsp White sugar
• 1 pinch Gray sea salt
• 100 ml Peanut oil

Instructions

1. Preparing the fish

   Score the tilapia flesh diagonally every two centimeters on both sides, down to the central bone. This allows heat and marinade to penetrate deep into the flesh.

2. Mincing aromatics

   Finely mince the white part of the lemongrass, the garlic, and the Thai chili. The pieces must be tiny to form a consistent crust that won't fall off during frying.

3. Dry marinade

   In a bowl, mix the minced aromatics with turmeric, sugar, salt, and fish sauce. Rub the fish thoroughly with this mixture, making sure to get it inside the scores.

4. Pan frying

   Heat the peanut oil in a pan. When the oil shimmers, add the fish. Let it brown without touching. When the edges are dark and the fish slides easily, flip it to cook the other side.

Chef's tips

• Dry the fish perfectly with paper towels before applying the marinade for a crispier skin.
• Do not flip the fish too early: the lemongrass crust needs to be well-seared so it doesn't stick to the pan.

Storage

Eat immediately to preserve the crispness. Not suitable for freezing.