Butterfish is a type of fish very familiar in many family meals, thanks to its simple preparation method, which allows for many dishes from braised dishes, fried dishes to soups. Today, let’s head to the kitchen to refresh your family menu with the incredibly attractive and delicious fried butterfish with lemongrass and chili.
1. Fried Butterfish with Lemongrass and Chili
-
Preparation
20 minutes
-
Cooking
30 minutes
-
Difficulty
Easy
Ingredients for Fried Butterfish with Lemongrass and Chili Serves 3 people
Butterfish 4 pieces Lemongrass 4 stalks Chili 3 pieces Minced garlic 2 tablespoons Lemon juice 2 tablespoons Mayonnaise 2 tablespoons Turmeric powder 1 teaspoon Seasoning powder 1/2 teaspoon Cooking oil 2 tablespoons
How to Choose Fresh and Delicious Chili
- Fresh chilies have a shiny surface, bright red color, and uniform shape.
- Prioritize choosing chilies that still have intact, bright green stems that are firmly attached to the chili body.
- Avoid buying chilies that are withered, have scratched surfaces, and show many unusual black spots.
How to prepare Fried Fish with Lemongrass and Chili
-
Prepare the ingredients
Lemongrass cut off the old leaves and roots, wash clean, cut into pieces and then use a knife to crush. Set aside 4 pieces of lemongrass, and chop the rest finely.
Chili washed clean, cut off the stems and chop finely.
-
Marinate the fish
Wash the fish thoroughly, remove the intestines, drain, then place on a plate, drizzle 1 tablespoon of lemon juice over the surface. Gently place the crushed lemongrass into the belly of the fish.
Tip: Adding lemon juice during marination helps to eliminate the fishy smell and enhances the taste of the fish when fried.Then, use a knife to make light cuts along the sides of the fish to help it absorb the seasoning better.
In a bowl: 1/2 teaspoon of seasoning powder, 1 teaspoon of turmeric powder, all the chopped lemongrass, 1/2 of the chopped chili, and 1 tablespoon of minced garlic, mix well and spread this seasoning evenly on both sides of the fish, marinate for 10 minutes.
Final Product
Fried snakehead fish with lemongrass and chili after completion has an incredibly attractive strong aroma, the characteristic scent of lemongrass enhances the dish’s appeal.
The fish has a crispy coating, soaked in spices, while still retaining its rich tenderness inside. Served with sauce, it delivers the authentic taste of home-cooked meals.
2. Fried snakehead fish with dry lemongrass and chili
-
Preparation
20 minutes
-
Cooking
15 minutes
-
Difficulty
Easy
Ingredients for Fried snakehead fish with dry lemongrass and chili For 2 people
Snakehead fish 2 pieces Lemongrass 2 stalks Garlic 2 cloves Turmeric powder 1 teaspoon Dried chili 1/4 teaspoon Fish sauce 2 teaspoons Cooking oil 2 tablespoons Common spices a little (sugar/ seasoning powder/ ground pepper)
How to choose quality dried chili
- You should choose dried chili that is brownish, dark-colored, and not too bright.
- At the same time, you can check by smelling; good dried chili has a strong pungent scent that can easily make you choke.
- Do not buy chili powder if you see it is slightly moist, has a musty smell, or has unusual black and white spots.
How to prepare fried fish with dried lemongrass and chili
-
Prepare the ingredients
Peel the garlic, wash it clean, crush it with a knife, and then mince it finely. Remove the old leaves and roots of the lemongrass, wash it clean, and then mince it finely.
Cut the fish to remove the intestines, wash it thoroughly with water several times, then use a knife to make two cuts on each side of the fish for better seasoning absorption.
-
Marinate the fish
Put garlic and lemongrass in a bowl, add 1 teaspoon of sugar, 1 teaspoon of seasoning powder, 1 teaspoon of turmeric powder, 1/4 teaspoon of dried chili, 1/4 teaspoon of ground pepper, and 2 teaspoons of fish sauce.
Mix well and then evenly apply it on both sides of the fish so that it absorbs the seasoning, marinate for 30 minutes.
-
Fry the fish
Place a pan on the stove, add 2 tablespoons of cooking oil, wait for the oil to heat up, then carefully add the fish, turning both sides to cook evenly.
After frying for about 7 minutes, the fish is cooked; you can transfer the fish to a plate and enjoy.
-
Final Product
Fried mackerel with lemongrass and dried chili has a very eye-catching color, with a strong aroma of lemongrass and chili, making it very appealing. The outer layer of the fish is crispy, while the inside remains tender, fatty, and well-seasoned.
You can dip the fish in fish sauce with a little finely chopped fresh chili to make the fried dish more flavorful and just right for your taste.
How to Choose Fresh and Delicious Mackerel
- To choose fresh and delicious mackerel, you should select those with shiny scales, and the gills should have a slightly pink color.
- Choose fish with clear, bright eyes, slightly bulging, and not cloudy or slimy.
- You should buy fish that feel firm to the touch, have good elasticity, and have tightly closed mouths.
How to Remove the Fishy Smell from Mackerel
- To effectively remove the fishy smell, you can soak the fish in rice water for about 10 – 15 minutes, then rinse with water.
- Use salt to rub the surface of the fish and let it sit for about 5 minutes, then rinse with cold water and continue cooking.
- If you have unsweetened fresh milk at home, you can also use it to wash the fish to effectively remove the fishy smell.
See more:
With these simple steps, you have completed the dish fried tilapia with lemongrass and chili that is extremely attractive, adding a highlight to your family meal. Quickly save the recipe and share it so that many friends can know it!
*Reference the recipe and images from the YouTube channel Delicious Dishes Every Day and Moon Cook
