LEMONGRASS FISH
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A light and sophisticated recipe of fish in aromatic lemongrass sauce that will soon become your favorite.
We are big-time fish eaters, it is our staple food. So, our refrigerator is always well-stocked with different types of fish. We usually get the big trays of Tilapia, Rockfish, or Swai fillet from Costco. Then over the week, I cook the fish in different ways. Most often, I simply bake or grill the fish or pan-fry and drizzle some sauce. Occasionally, if I am feeling a little adventurous, I try new recipes. The Lemongrass Fish was the result of one such fishy adventure.
The Lemongrass fish has a distinct Vietnamese flavor, thanks to the lemongrass. It is a rather sophisticated, light, and citrusy recipe that will have you asking for more. It pairs perfectly with jasmine rice or basmati rice because the rice soaks up all the zesty flavors of the broth.
The Lemongrass fish has a distinct Vietnamese flavor, thanks to the lemongrass. It is a rather sophisticated, light, and citrusy recipe that will have you asking for more. It pairs perfectly with jasmine rice or basmati rice because the rice soaks up all the zesty flavors of the broth.
SOME FACT CHECKS
What is lemongrass? Lemongrass is a tropical herb that grows in tropical climates, most notably in Southeast Asia. It is widely used in Thai, Sri Lankan, and Vietnamese cuisine. It is also used in teas and cocktails. It has a zesty lemon flavor and hints of gingery spunk. Lemongrass is generally expensive. It is available in most grocery stores in several forms: whole stalks, chopped in slices, powdered, or as an oil extract.Apart from its vibrant flavor, lemongrass is also known for its health benefits. It is diuretic, tonic, and stimulant. It promotes good digestion and can relieve nausea. It is also known to reduce body temperature during fever.
ABOUT THE RECIPE
I used Tilapia fillet for this recipe. As is evident from the name, the star of the dish is lemongrass. I have used 2 stalks of fresh lemongrass roughly chopped. Other than I used an onion, red bell pepper, ginger-garlic paste, white wine, and soy sauce. Here is how you can go about making the Lemongrass fish:
- Wash and pat dry the fish fillet. Rub salt, ground black pepper, and lemon juice on each fillet and keep aside.
- Cut the onion and bell pepper into thin slices.
- Dredge the fish fillets in flour and fry them in a skillet.
- In the same skillet, saute the onion and add the ginger-garlic paste. Add salt and pepper.
- Pour in the white wine and allow it to simmer.
- Add the chopped lemongrass, soy sauce, and sliced bell pepper. Cook for a few minutes.
- Gently dunk in the fried fish and top with shredded basil leaves and a drizzle of roasted sesame oil.
- Spoon the sauce over the fish and allow it to simmer for 1-2 minutes.
- Serve over a fluffy bed of rice.
VARIATIONS
White fish is so versatile that it beautifully blends with almost all types of spices and flavors. While I have kept things simple in this recipe, you can surely add your own touch. As I always say, the possibilities are endless, so keep on experimenting. Here are some ideas for tweaking the recipe:
- You can poach the fish instead of frying to make this a healthier recipe.
- You can replicate this recipe with shrimps.
- You may add vegetables like spinach, mushroom, or broccoli to this dish.
- Substitute the white wine with vegetable, chicken, or beef broth.
- You can also add coconut milk instead of white wine for giving this recipe a tasty spin.
- If you like the flavor of ginger, finish off the recipe by adding some julienned ginger.
- If you do not prefer the flavor of sesame, skip the toasted sesame oil. Instead, you can add a tsp of fish sauce to this recipe.
FREQUENTLY ASKED QUESTIONS
Which part of lemongrass is edible?
Only the bulbous bottom part of the lemongrass is edible. You can use it whole or cut into small pieces. The main stalk or the yellow section part is used in cooking mainly for releasing flavors, it is very fibrous and doesn't soften easily. If using this part, make sure to remove them before serving.
Can I use store-bought lemongrass powder instead of the stalk?
Yes, you can use lemongrass powder. One teaspoon of the powder is equal to one stalk of fresh lemongrass.
How can I store the lemongrass?
Wrap the lemongrass in a paper bag, and keep them in the freezer for several months. If you keep them in the refrigerator wrapped in a paper bag they will last up to 3-4 weeks.
What types of fish can I use for this recipe?
You can use any white fish like basa, swai, tilapia, rockfish, flounder, cod, haddock, or pollock.
SERVING SUGGESTIONS
Serve the lemongrass fish on a bed of jasmine or basmati rice. You can also enjoy it with Burnt Garlic Rice, Scallion Rice, or Egg Fried Rice. It will go well with quinoa too. You can also convert it into a full meal by serving it with stir-fried or steamed vegetables, or salads.
STORING SUGGESTIONS
Store in an airtight container and consume within 3 days. I would not recommend storing cooked fish any longer because the flavor gets lost making it taste very bland.
LEMONGRASS FISH
Yield: 3
Prep time: 5 MCook time: 20 MTotal time: 25 M
A light and sophisticated recipe of fish in aromatic lemongrass sauce that will soon become your favorite.
Ingredients:
- 3 Tilapia Fillet
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 white onion finely sliced
- 1 red bell pepper chopped
- 3 stalks of lemongrass chopped (3 tsp of lemongrass powder/paste)
- 2 tbsp all-purpose flour
- 2 tbsp oil
- 1/2 cup white wine
- 1 tbsp lemon juice
- 1 tbsp dark soy sauce
- 3 tbsp shredded basil
- 1 tsp roasted sesame oil
- salt to taste
- ground black pepper to taste
Instructions:
- Wash and pat dry the fish fillet. Rub salt, ground black pepper, and lemon juice on each fillet and keep aside.
- Heat oil in a skillet.
- Dredge the fish fillets in all-purpose flour so that they are nicely coated. Fry the fillets for 2 minutes each side until they turn golden-brown.
- In the same skillet, saute the sliced onion until translucent.
- Add the ginger-garlic paste, salt, and pepper. Cook until fragrant.
- Pour in the white wine and allow it to simmer.
- Add the chopped lemongrass, soy sauce, and sliced bell pepper. Cook for a few minutes.
- Gently place the fried fish fillets and top with shredded basil leaves and a drizzle of roasted sesame oil.
- Spoon the sauce over the fish and allow it to simmer for 1-2 minutes covered.
- Serve over a fluffy bed of rice.
Notes:
- You can use any white fish for this recipe.
- If you are using lemongrass stalk, make sure to remove the fibrous stalks before serving.
- Skip the roasted sesame oil if you do not like the flavor.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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