Spicy Fried Snapper

1. 1

   Seasoning: mix lemongrass, chili pepper, tumeric powder & chicken bouillon together.

2. 2

   Cut a few lines on the surface of snapper: this will help the snapper absorbs the seasoning easier.

3. 3

   Apply the above season all over snapper.

4. 4

   Leave it from 15-30 minutes The more you leave, the taste will be great.

5. 5

   Heat the pan, pour the oil.

6. 6

   Leave it few minutes until the oil turns hot.

7. 7

   Put the snapper into the pan, after 5 minutes, turn to another side for another 5 minutes.

8. 8

   Reduce hit to medium, check it often to make sure it is not burning.

9. 9

   Depends on the side of snapper, fry it within 15-20 minutes or until completely cooked.

10. 10

    Serve with white rice.

11. 11

    NOTE: I prefer to use fresh lemongrass as it is strong smell & taste.

12. 12

    The frozen lemongrass will not bring to you the authentic taste & smell of this dish.

13. 13

    - I always use chicken bouillon to season all my foods as it does not make your food salty like salt and very easy to season the food too.

* Per serving · 4 servings · Values may vary.

No additional tips available.