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Whole fish with lemongrass and ginger sauce

Whole fish with lemongrass and ginger sauce

Print Recipe
The flavors of Southeast Asian in one superb dish. Don't skip the frying part to give the fish the perfect texture.
Course Main Course
Cuisine Southeast Asian
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 2 people
Author Connie Veneracion

Ingredients

  • 1 whole fish about 600 grams, scaled and gutted
  • salt
  • pepper
  • 2 stalks lemongrass
  • 1 one-inch knob ginger peeled and sliced
  • 2 cloves garlic peeled and lightly pounded
  • 2 bird's eye chilies
  • cooking oil to deep fry the fish in (the amount really depends on the size and shape of your frying pan)
  • fish sauce to taste
  • sugar to taste
  • fresh mint leaves to garnish

Instructions

  • Score the fish and rub lightly with salt and pepper.
  • Grind the lemongrass, ginger, garlic and chilies into a coarse paste.
  • Heat the cooking oil and deep fry the fish, turning if not completely submerged in oil, about four minutes per side or until deep golden and crisp on the outside.
  • Drain the fish and keep warm.
  • Pour off the oil from the pan leaving only about two tablespoonfuls.
  • Over medium heat, sauté the ground spices until fragrant, about a minute.
  • Pour in about two tablespoonfuls of fish sauce and two tablespoonfuls of water.
  • Add a generous pinch of sugar.
  • Stir. Taste and adjust the seasonings until you're happy with the balance.
  • Return the fish to the pan. Lower the heat, cover and cook for one minute per side.
  • Scoop out the fish and move to a serving plate.
  • Pour the ground spices and any remaining liquid over the fish.
  • Thinly slice the mint leaves and sprinkle over the fish.
  • Serve hot with rice.