Name: Whole Fish with Lemongrass and Ginger Sauce
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1 whole fish (about 600 grams, scaled and gutted); salt; pepper; 2 stalks lemongrass; 1 one-inch knob ginger (peeled and sliced); 2 cloves garlic (peeled and lightly pounded); 2 bird's eye chilies; cooking oil (to deep fry the fish in (the amount really depends on the size and shape of your frying pan)); fish sauce (to taste); sugar (to taste); fresh mint leaves (to garnish)

The fish is twice cooked. First, it is deep fried to give it texture. Next, it is braised in the spicy sauce just long enough to allow the flesh to soak up the flavors. The result is both comfortably homey and mysteriously exotic.

Whole Fish with Lemongrass and Ginger Sauce in White Bowl

The appearance is similar to many humble fish dishes that can be prepared in a short time with very inexpensive ingredients. Deceptively simple in looks, yes, but the total experience is anything but simple.

The first wave of delight is the wonderful deep fried texture that immediately hits the tongue and palate.

The second wave which playfully overlaps with the first is the burst of citrusy, spicy, earthy and salty flavors tinged with oh, so subtle sweetness.

I can write an ode each time I cook this Southeast Asian delight and each will probably be more passionate than the last.

Whole Fish with Lemongrass and Ginger Sauce

Recipe by Connie Veneracion

The flavors of Southeast Asian in one superb dish. Don't skip the frying part to give the fish the perfect texture.

Prep Time 10 mins

Cook Time 12 mins

Total Time 22 mins

Course Main Course

Cuisine Southeast Asian

Servings people

Whole Fish with Lemongrass and Ginger Sauce Garnished with Slivers of Mint Laves

Print Recipe

Ingredients

1 whole fish about 600 grams, scaled and gutted
salt
pepper
2 stalks lemongrass
1 one-inch knob ginger peeled and sliced
2 cloves garlic peeled and lightly pounded
2 bird’s eye chilies
cooking oil to deep fry the fish in (the amount really depends on the size and shape of your frying pan)
fish sauce to taste
sugar to taste
fresh mint leaves to garnish

Instructions

Score the fish and rub lightly with salt and pepper.
Grind the lemongrass, ginger, garlic and chilies into a coarse paste.
Heat the cooking oil and deep fry the fish, turning if not completely submerged in oil, about four minutes per side or until deep golden and crisp on the outside.
Drain the fish and keep warm.
Pour off the oil from the pan leaving only about two tablespoonfuls.
Over medium heat, sauté the ground spices until fragrant, about a minute.
Pour in about two tablespoonfuls of fish sauce and two tablespoonfuls of water.
Add a generous pinch of sugar.
Stir. Taste and adjust the seasonings until you’re happy with the balance.
Return the fish to the pan. Lower the heat, cover and cook for one minute per side.
Scoop out the fish and move to a serving plate.
Pour the ground spices and any remaining liquid over the fish.
Thinly slice the mint leaves and sprinkle over the fish.
Serve hot with rice.