Thursday, April 25, 2013

Crispy Fried Red Snapper with Lemongrass and Garlic

Served on bed of butter lettuce with green onion, cilantro, crispy fried dried shallots and lemon. Dressed with nuoc cham dressing.

Shallow fry in pan until crust is crispy then finish off in oven.
Covering fish in slurry

Make diagonal slices and salt fish liberally. Put uncovered in fridge for skin to dry.

For the fish:

Whole red snapper or other firm white flesh fish
Stalk of lemongrass, finely chopped
Garlic, well ground in mortar or finely chopped
Ginger, well ground in mortar or finely chopped
Rice flour
Chili powder
Thai chiles, chopped (serrano or jalapenoo can be used as substitute)

Make a slurry with all ingredients, apply liberally to fish and let marinate uncovered in fridge for 10 to 15 minutes.

Nuoc cham dressing:

Fish sauce, 1 part
Water, 3 parts
Rice wine vinegar, 1 part
Sugar to taste
Lime or lemon juice to taste
Crushed garlic
Crushed ginger
Crushed chile

This dressing should have a taste of salt but not too much. You are looking for a balance of salty, sweet, sour and spicy. Experiment, taste often as you go and have fun until you find your personal balance of flavors.