Fish Lemongrass

Title:
Fish Lemongrass

Yield:
2 Servings

Categories:
Vietnamese,
Seafood




Ingredients:





     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