Vietnamese spicy fish

Fish 577 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0
Vietnamese spicy fish
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Medium
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The fish prepared in this way turns out to be incredibly tasty and aromatic. Your task is simple: don't overdry it in the oven!

Ingredients

Directions

  1. Gut the fish, remove the gills. Scale, rinse under cold water and pat dry inside and out with paper towels. Make 2 shallow diagonal cuts on the sides of the fish.
  2. For lemongrass, remove the top of the stem, leaving about 8cm of the bottom. Remove dry outer leaves.
  3. Use a cleaver or pestle to smash the stems of the lemongrass with a strong blow. Chop 2 stems very finely and place in a mortar.
  4. Peel the garlic, chop the chili very finely. Place the chili and garlic in the mortar over the lemongrass. Add sugar and crush into a coarse paste.
  5. Mix the contents of the mortar with the fish sauce and 3-4 tbsp. l. oils. Spread this marinade on all sides of the fish, rubbing it into the cuts. Place the remaining lemongrass stalks inside the carcasses. Leave the fish to marinate for 20 minutes.
  6. Preheat the oven (preferably with a grill) to 200 ° C. Grease the wire rack with vegetable oil, place in a baking sheet. Place the fish on the wire rack and bake for 12 minutes. Let stand for 5 minutes before serving.

Vietnamese spicy fish



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Medium

The fish prepared in this way turns out to be incredibly tasty and aromatic. Your task is simple: don't overdry it in the oven!

Ingredients

Directions

  1. Gut the fish, remove the gills. Scale, rinse under cold water and pat dry inside and out with paper towels. Make 2 shallow diagonal cuts on the sides of the fish.
  2. For lemongrass, remove the top of the stem, leaving about 8cm of the bottom. Remove dry outer leaves.
  3. Use a cleaver or pestle to smash the stems of the lemongrass with a strong blow. Chop 2 stems very finely and place in a mortar.
  4. Peel the garlic, chop the chili very finely. Place the chili and garlic in the mortar over the lemongrass. Add sugar and crush into a coarse paste.
  5. Mix the contents of the mortar with the fish sauce and 3-4 tbsp. l. oils. Spread this marinade on all sides of the fish, rubbing it into the cuts. Place the remaining lemongrass stalks inside the carcasses. Leave the fish to marinate for 20 minutes.
  6. Preheat the oven (preferably with a grill) to 200 ° C. Grease the wire rack with vegetable oil, place in a baking sheet. Place the fish on the wire rack and bake for 12 minutes. Let stand for 5 minutes before serving.

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