Fish In Lemongrass Sauce

By es123

Ingredients

• 2 stalks Lemongrass, thinly sliced then minced
• 3 cloves Garlic, peeled and minced
• 2 Chilies, diced
• 1/4 teaspoon Freshly ground black pepper
• 2 tablespoons Fish sauce
• 1 teaspoon Sugar
• 1/2 teaspoon Curry or turmeric powder
• 750 g (1 1/2 Ib) whole fish, such as red snapper or sea bass
• 5 tablespoons Oil
• 2 sprigs Fresh coriander (cilantro), coarsely chopped

Preparation

Step 1

Combine the lemongrass, garlic, chilies, black pepper, fish sauce, sugar and curry / turmeric powder in a large, flat container.

Place the fish on a flat surface and using a sharp knife, score it at 2 1/2 cm (1 in) intervals form gills to tail on each side.

Place the fish in the container, making sure to coat it evenly with the marinade mixture.

Set aside for 1 hour.

Heat the oil in a large frying pan over medium heat.

Place the fish in the skillet, browning it well on one side, about 7 minutes.

Turn it over and brown the other side.

Remove it from the heat and place it on a serving platter.

Garnish with fresh coriander and serve.