Monday, June 28, 2010

Fried Fish with Lemon Grass & Chilli

Simple, quick dish I knocked together and smashed down before I hit the gym. It's packed full of protein and it quite healthy when cooked with olive oil. The presentation sucks, I know!

  • 1x Barramundi Fish Fillet (Other Fish will also do)
  • 4x Table Spoons of Minced Lemon Grass
  • 4x Chopped Chili
  • 1x Teaspoon of Salt
  • 1x Tablespoon of Fish Sauce (Make Sure It's an Asian Brand)
  • 1x Tablespoon of Olive Oil

Cut the fish in pieces (if you like) or leave it whole, rest it aside. Combine Lemon Grass, Chili, Salt, Fish Sauce, and Olive Oil into a Pestle & Mortar or Blender, then mix and bash the ingredients till it's combined well. Try NOT to turn it into a paste or some sludgy green shiet. Apply to all of the mixture to Fish Fillet and let it sit in the fridge for around 15 minutes. Using a Wok, add liberal amounts of Olive Oil, roughly 1 cm in height, the ideally covering the fish.

Fry the fish until golden brown on each side, then rest on paper towels. Drain oil using a strainer to collect fried bits of lemon grass and chili, this will be used as the garnish and also packs heaps of flavour.

Serve on a bed of rice and some chopped up veggies such as tomatoes, cucumber, etc.

Time to Prepare: 15 Minutes
Time to Cook: 10 Minutes
Cost: ~$10 (Fish, Lemon Grass, Chili)

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