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Preparation
10 minutes
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Cooking
30 minutes
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Difficulty
Easy
Grouper is a type of sea fish with very delicious and sweet meat, which can be processed into many different dishes. Today, Tastetutorial.com will introduce you to a very simple recipe for fried grouper with lemongrass and chili, which is very appetizing. Let’s get cooking to showcase your skills in making this fried dish!
Ingredients for Fried Grouper with Lemongrass and Chili For 4 people
Grouper 1 fish (about 400g) Lemongrass 5 stalks Fresh chili 3 pieces Shallots 2 bulbs Cooking oil 5 tablespoons Rice washing water a little Salt a little
How to Choose Fresh and Delicious Grouper
- You should choose fish that swim vigorously, have clear eyes, pink gills, and skin without unusual colors. Fish showing signs of swelling, pale colors, or swimming weakly should not be chosen.
- To ensure food safety and freshness of grouper, you should buy at supermarkets or places that specialize in quality fish.
- Avoid choosing fish that have a fishy smell, as these may be spoiled, frozen fish, or fish that have had their heads or tails cut off.
How to make Fried Snakehead Fish with Lemongrass and Chili
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Prepare the ingredients
Peel off the outer layers of lemongrass, wash it clean, and slice it into thin strips.
Remove the stems from fresh chili, and chop it finely. Peel the shallots, wash them clean, and slice them.
To eliminate the fishy smell of snakehead fish, soak the fish in rice water for about 15 minutes, then rinse it with clean water and let it drain.
Cut the fish into bite-sized pieces about 2 finger lengths long, then marinate the fish with 1 spoon of salt for 30 minutes.
How to clean snakehead fish without fishy smell:
- Method 1: When washing the fish, you can mix a few tablespoons of rice wine or white vinegar into the water, then soak the fish for about 5 minutes and rinse it clean with water.
- Method 2: Wash with diluted saltwater, using salt to scrub the outer skin to reduce the sliminess of the fish.
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Sautéing onions and frying lemongrass
Place a pan on the stove over medium heat, add 5 tablespoons of cooking oil to the pan. Once the oil is hot, add sliced shallots and sauté until golden and fragrant.
Once the shallots are golden and fragrant, remove them to a bowl. Continue to add lemongrass and sauté until golden and fragrant. When the lemongrass is fragrant, remove it as well and let it drain from the oil.
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Frying the fish and completing the dish
Add the fish to the pan with the sautéed lemongrass and fry over low heat. Flip the fish every 10 minutes, frying for about 20 minutes until the fish surface is slightly golden, then turn off the heat and let it drain from the oil.
Arrange the lemongrass on a plate, then place the fried fish on top. Sprinkle fried shallots and fresh chili for added appeal to complete the dish.
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Final Product
Fried mackerel with lemongrass and chili has an eye-catching color, an appealing aroma from lemongrass, chili, and fried onion combined, with firm and sweet fish meat.
You can dip it in a bowl of spicy fish sauce and enjoy it with hot rice for a delightful meal!
The above is a guide on how to make fried mackerel with lemongrass and chili that is delicious, attractive, and simple for anyone to make, shared by Tastetutorial.com. Wishing you success with this mackerel recipe!
