Fried fish with crispy lemongrass is a dish my mom used to make whenever she bought fresh croakers from the market. As children, fish is the least preferred lauk for me and my sister compared to chicken- well, i think all children do. My mom would always find ways to make us enjoy fish dishes as halal chicken is not assessible in our neighbourhood market.
Found my old recipe book all torn and worn out.. and i stumbled upon my mom’m recipe for this.
My first recipe book dated back in September 1993
I remembered those days i would sit next to her over tea and jot down her recipes whenever she cooks dishes that i liked.
Revising the recipe, i have included dried curd chillies which i feel give this dish its unique flavour.
The Ingredients:
1 small barramundi (butterfly cut)
Part A(to be mde into a paste):
2-3 onions
2 garlic
3-4 dried chillies
1tsp cumin powder
1 tsp crushed black pepper
Part B:
Salt
Turmeric powder
Corn flour
Part C (the garnishing):
5-6 onion (sliced)
10-12 lemongrass (finely sliced)
4-5 Dried curd chillies (cut)
Method:
1. Pat the fish dry and cover it with Part A, salt n turmeric powder.
2. Coat the fish lightly with corn flour.
3. Deep fry the fish.
(I ran out of oil 😅😅)
4. Once the fish is done. Put it aside and pour out the excess oil. Fry Part C one by one:
Once done, toss it to drain excess oil.
Granish the fish with fried shallots, lemongrass and dried curd chilles. This will give the fish- the hot n lemak taste 😋😋
And.. ta daaa..
The fried fish is ready.
Bon appetito.
Bon appetito.
