Whole Lemon Grass Fish With Sticky Chilli Sauce

Name: Whole Lemon Grass Fish With Sticky Chilli Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stalk lemongrass, stem halved lenghthways, cut into 5cm; 1 large red snapper, incised in three placed at its thickest part; vegetable oil, for deep-frying; 5 red asian shallots, sliced; 4 garlic cloves, sliced; 2 tablespoons vegetable oil, extra; 2 birds eye chiles, thinly sliced; 70 g grated palm sugar; 4 tablespoons fish sauce; 4 tablespoons tamarind paste; 4 tablespoons lime juice; coriander leaves, to garnish

Servings: persons

1 stalk lemongrass, stem halved lenghthways, cut into 5cm
1 large red snapper, incised in three placed at its thickest part
vegetable oil, for deep-frying
5 red asian shallots, sliced
4 garlic cloves, sliced
2 tablespoons vegetable oil, extra
2 birds eye chiles, thinly sliced
70 g grated palm sugar
4 tablespoons fish sauce
4 tablespoons tamarind paste
4 tablespoons lime juice
coriander leaves, to garnish

1
Place the lemon grass pieces into the incisions in the snapper.
2
Heat the oil in a large wok to 180c, or until a cube of bread browns in 15seconds when added to the oil.
3
Deep-fry the fish until one side is crisp and golden.
4
Turn and cook the other side.
5
Carefully remove and drain on paper towel.
6
Add the shallot and garlic to the wok and cook until golden.
7
Remove.
8
Do not overcook these or they will be bitter.
9
Heat the extra oil in a saucepan, add the chilli, palm sugar, fish sauce, tamarind concentrate and lime juice and stir until the sugar dissolves.
10
Bring to the boil and cook until the sauce is syrupy.
11
Pour the sauce over the crispy fish and serve immediately, garnished with the coriander leaves ad fried slices of shallot and garlic.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 stalk lemongrass, stem halved lenghthways, cut into 5cm, 1 large red snapper, incised in three placed at its thickest part, vegetable oil, for deep-frying, 5 red asian shallots, sliced, and more.

Yes, Whole Lemon Grass Fish With Sticky Chilli Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!