Fried Fish with Lemongrass
Ingredients
- 2 pcTilapia (whole and gutted)
- 4 pclemongrass (finely minced)
- 3 pcGarlic (minced)
- 2 pcThai chili (seeded and minced)
- 1 tspTurmeric powder
- 2 tbspfish sauce
- 1 tspWhite sugar
- 1 pinchGray sea salt
- 100 mlPeanut oil
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately to preserve the crispness. Not suitable for freezing.
