Dive into a vibrant culinary adventure with this recipe for crispy fried pink fish, infused with the fragrant zest of lemongrass and a fiery kick of chili. Pink fish, a delicate and flavorful choice, is elevated to new heights with this exciting preparation. Imagine the satisfying crunch of the perfectly fried exterior giving way to succulent, flaky fish within, all beautifully balanced by the aromatic lemongrass and a delightful chili heat. This dish is perfect for a weeknight dinner or a special occasion, impressing your guests with its unique flavor profile and effortless elegance.
The vibrant colors and explosive flavors of this recipe are guaranteed to tantalize your taste buds. From the fragrant preparation of the marinade to the precise frying technique, each step is designed to unlock the full potential of the pink fish. Ready to create this culinary masterpiece? Let's embark on the step-by-step process to prepare your own deliciously crispy fried pink fish with lemongrass and chili.
Tools Needed
- Pot
- Bowl
- Mortar and Pestle (or food processor)
- Frying Pan
Ingredients
- Pink Fish: 500-600 grams
- Lemongrass: 4 stalks
- Chili Peppers: 2
- Shallots
- Garlic
- Salt
- Turmeric Powder
- Ice: 1/2 cup
- Lemon: 1/3 of a large lemon
Step-by-Step Instructions
Step 1. Prepare the Fish
- Thoroughly wash the fish several times with water. To remove the fishy smell, place the fish in a bowl with ice, 1/3 of a lemon, and salt. This keeps the fish fresh and firm.
- After the ice bath, wash the fish again and pat it dry. Make diagonal and horizontal cuts on the fish to help it absorb the marinade.
- Marinate the fish with minced shallots, garlic, salt, and turmeric powder for about 30 minutes.
Step 2. Infuse the Oil with Aromatics
- Heat oil in a frying pan. Add lemongrass and fry until fragrant and golden brown. Increase the heat before removing to ensure crispiness.
- Add the minced shallots and garlic to the lemongrass oil and stir-fry.
- Add chili peppers and stir-fry briefly to maintain their color and freshness.
Step 3. Fry the Fish
- Fry the fish in the fragrant lemongrass, shallot, garlic, and chili oil until golden brown on both sides. Maintain slightly above low heat, basting with oil as needed. Increase the heat at the end for 10-15 seconds to crisp the fish and release excess oil.
Step 4. Garnish and Serve
- Remove the fish from the pan, garnish with crispy lemongrass and chili, and serve.
Read more: Vietnamese Grilled Pork: A Delicious BBQ Recipe
Tips
- Using ice in the initial fish preparation helps maintain the fish's firmness and freshness.
- Don't fry the lemongrass for too long, or it will absorb too much oil and not be crispy.
- Don't fry the chili peppers for too long, to keep their red color.
- Make shallow cuts in the fish to help it absorb marinade more quickly.
Nutrition
- N/A
FAQs
1. What type of pink fish is best for this recipe?
Any firm, white-fleshed fish works well. Popular choices include snapper, sea bass, or cod. Avoid oily fish like salmon.
2. Can I adjust the spice level?
Absolutely! Reduce or eliminate the chili flakes for a milder dish. You can also adjust the amount of lemongrass to your preference.
3. How do I ensure the fish is crispy?
Make sure the fish is completely dry before frying. Use a high enough temperature oil (around 350°F/175°C) and don't overcrowd the pan. Ensure your fish is coated thoroughly in the batter/breadcrumbs.
This crispy fried pink fish with lemongrass and chili recipe is a testament to the magic of simple ingredients elevated through skillful preparation. Enjoy the satisfying crunch and vibrant flavors of this dish, perfect for sharing with friends and family. With its ease of preparation and unforgettable taste, this recipe will quickly become a staple in your culinary repertoire.