Baked Fish with Lemongrass Recipe (Cá Nướng Sả)
Change your daily meal by making the most delicious recipe with fish. Most of the time, we have no idea what to do with fish since they may be dried out or still keep the fish smell after our cooking process. In this recipe, I will show you how to bake the fish with lemongrass in foil. The fish is really moist, juicy, and sweet naturally. Furthermore, lemongrass will eliminate the fish smell and also give it an amazing smell and good flavor as well.
Honestly, this recipe is our whole family’s favorite dish. We often make it on every weekend to change our daily dishes; we sometimes make it to serve our friends as an intimate meal.
Check out our youtube channel for more short cooking videos, https://www.youtube.com/NPFamilyRecipes.
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Baked Fish with Lemongrass (Cá Nướng Sả)
- 1 lb golden tilapia (or other fish fillet)
- 3 stalk lemongrass
- 3 shallot (peeled)
- 1.4 oz ginger (peeled)
- 2 chili pepper
- 2 tsp vegetable oil (or olive oil)
- 4 tsp hoisin sauce
- 1/2 tsp ground black pepper
- 1/2 jicama (optional)
- 1/2 yellow onion (optional)
- Slice yellow onion thinly. Cut jicama into thin strips. Set aside.
- Cut lemongrass, shallots, and chili thinly; cut ginger into thin strips. Mince well by using a food processer. Place the mixture into a bowl. Add ground black pepper, oil, and hoisin sauce. Mix well.
- Pat dry the fish. Cut 3 slits on each side.
- Put half amount of jicama on a piece of cooking foil. Place the fish on top and rub the paste on both sides of the fish, including its belly and head. Top the fish with remaining jicama.
- Wrap up tightly. (Make sure the fish is covered in the foil.)
- Preheat oven to 450°F. Place the fish into the oven. Bake for 25-30 minutes, depending on the size of the fish.
- Remove the fish from the oven. Unwrap the foil. Top with yellow onion (optional).