2 lg Redfish
1 Stalk Lemongrass
1 Hot Pepper, Bias-Sliced Thin
1/2 ts Curry Powder
1 ts Salt
1 Clove Garlic, Crushed
3 tb Oil
Crush the stalk of lemongrass with the flat side of a cleaver, then cut it
into small pieces. Clean the fish and with a sharp knife slash diagonally
across the body of the fish. Mix lemongrass, curry powder, salt and
peppers. Put the redfish in the mixture, coat well, cover and refrigerate
for one hour. Heat oil in a large skillet, and lightly saute the garlic.
Then place the redfish in the skillet, let brown very well before turning
it over. (If the fish is not very brown it will fall apart.) Brown well on
other side, and serrve.
From: Living and Cooking Vietnamese by Paula Tran ISBN 0-931722-79-9
Posted by Syd Bigger.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini