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Ingredients Jump to Instructions ↓

  1. Ingredients :Serves 4

  2. 3 cloves

  3. 4 3 stems

  4. 1 teaspoon 1 teaspoon 2 1/4 teaspoon 1/4 teaspoon 2 tablespoons 500 g 1 tablespoon 1 sprig

  5. Garlic

  6. Red Asian shallots

  7. Lemon grass (white part only), finely sliced

  8. Ground turmeric

  9. Galangal powder

  10. Red chilies

  11. Salt

  12. Pepper

  13. Oil

  14. Boneless white fish fillets

  15. Nuoc cham sauce

  16. Fresh coriander (cilantro) leaves or watercress, for garnishing

Instructions Jump to Ingredients ↑

  1. Place the garlic, shallots, lemon grass,turmeric, galangal powder, chilies, salt and pepper in a food processorand process until a paste is formed, adding the oil to help thegrinding.

  2. Cut the fish into large bite-sized pieces.

  3. Place the fish in a bowl with the spice paste, toss well, cover andrefrigerate for 15 minutes.

  4. Place the fish on a foil-lined grill trayand cook under a hot grill for 3 to 4 minutes, turning the pieces overso the fish browns on all sides.

  5. Arrange the fish on a serving place andsprinkle over the nuoc cham sauce.

  6. Serve immediately with rice.

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