Description
A quick and easy fried fish fillet with lemongrass and turmeric. Lightly coated with corn starch and pan-fried to crispy perfection.
Ingredients
Units
Scale
- 1 1/2 lbs fish fillets (cod, bass tilapia or any other white fish)
- 1 teaspoon sea salt
- 1 teaspoon fish sauce
- 1 teaspoon granulated white sugar
- 1/4 teaspoon ground black pepper
- 1 teaspoon turmeric powder
- 1/4 cup finely minced lemongrass
- 3 garlic cloves (minced)
- 2 tablespoons vegetable oil (a little more for pan frying)
- 1/2 cup corn starch
Instructions
- Marinate: In a small bowl, mix together salt, fish sauce, sugar, ground black pepper, turmeric powder, lemongrass, garlic and vegetable oil (2 tablespoons). Marinate fillets with mixture for at least 15 minutes or overnight in the fridge.
- Flour the fish: When ready to fry, lightly dust fillets with corn starch. Tap off excess.
- Pan fry: Using a large non-stick skillet, add a thin layer of oil and heat on medium-high. Add fish fillets and pan-fry for 2 minutes per side. You may have to fry in two batches depending on the size of your skillet. Transfer fried fillet to a wire rack to drain excess oil. Serve immediately with rice or noodles for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian, Vietnamese