Baked Fish with Lemongrass (Cá Nướng Sả)
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.
Servings
4people
Cook Time
45minutes
Servings
4people
Cook Time
45minutes
Ingredients
Instructions
  1. Slice yellow onion thinly. Cut jicama into thin strips. Set aside.
  2. 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.
  3. Pat dry the fish. Cut 3 slits on each side.

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  4. 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.
  5. Wrap up tightly. (Make sure the fish is covered in the foil.)
  6. Preheat oven to 450°F. Place the fish into the oven. Bake for 25-30 minutes, depending on the size of the fish.

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  7. Remove the fish from the oven. Unwrap the foil. Top with yellow onion (optional).
Recipe Notes

It can be served alone, with cooked rice, or with rice paper, rice vermicelli and vegetables as salad rolls; dip the rolls into the Vietnamese Dipping Sauce.