| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 467 | 18g | 3.2g | 26g |
| sugars | fibre | protein | salt |
| 5g | 1.7g | 52.9g | 1.12g |
Why I Love Thai Fried Fish with Lemongrass and Chili
Growing up in Colorado, my culinary inclinations developed around the warmth of hearty meals fire-side after a day spent in the great outdoors, savoring the flavors of game meats, and trout fresh from the river. Lately, though, my taste buds have been frequenting the vibrant and exotic flavors of East Asia, particularly, Thai cuisine. My latest favorite? The delectable Fried Fish with Lemongrass and Chili.
A New Seafood Classic
This Fried Fish with Lemongrass and Chili recipe has won its place on my dinner rotation for several reasons. Primarily, it elegantly merges my love for fish—being a Trout enthusiast from Colorado—with the fascinatingly spicy, aromatic flavors of Thai grub. Fish are cooked to a golden-crisp perfection and then adorned with an explosive dressing of irresistibly fragrant lemongrass, fiery Thai chilies, and fresh, zesty lime juice. It’s a plate that manages to bring the mystic streets of Thailand onto your home table!
Moreover, as much as I relish the robust, earthy flavors my Rocky mountain upbringing accustoms my palate to, there’s always room for the vibrant, searing chili heat this recipe offers. Countless Pad Thai servings later, I’m unequivocally drawn to Thai flavors, and this dish justifies my fondness for this distinctive cuisine.
Simplicity Meets Sophistication
What’s also great is that while this Thai dish is big on flavors, it isn’t too fussy to prepare. It might remind you of a fancier version of good old fish and chips; only here, the “chips” are replaced with chili and lemongrass. With flavors this grand, who needs deep-fried spuds?
Now, if you’re someone who enjoys a bit of cultural context for your recipes, you’ll love this anecdote. I actually got the inspiration for this meal from one of my culinary heroes, David Lebovitz, a renowned chef, and writer who’s known to merge contrasting flavors rather wittily. His encounter with Thai cuisine sparked in me the exciting idea of giving fish—the star of my Colorado childhood cuisine—a Thai spin. I must say, I’ve not been disappointed, and neither will you be. Thanks, David!
We often pair a plate of this scrumptious, cripsy fish with a crisp Thai Spring Roll, which belts a fantastic balance to your tastebuds with its refreshing, raw veggie crunch against the heat of the fried fish. Start with minimum chilies if your palate is sensitive to heat, and build up as you come to appreciate its distinctive charm. You’re in for a fabulous feast!
What You’ll Need
- 2 pounds of white fish fillets
- 4 stalks of lemongrass, finely chopped
- 6 cloves garlic, minced
- 4 Thai chilies, finely chopped
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable oil, for frying
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- Juice of 2 limes
- 1 bunch of fresh cilantro leaves, for serving
Method
Step One
Start by preparing the fish. Rinse the fillets under cold water and pat dry with paper towels. Set aside.
Step Two
Prepare the seasoning. In a mortar or food processor, add the chopped lemongrass, minced garlic, and chopped Thai chilies. Grind or blend together until you have a coarse paste.
Step Three
Prepare the batter for the fish. In a large bowl, combine the cornstarch, all-purpose flour, eggs, salt, and black pepper. Whisk until well combined.
Step Four
Dip the fish fillets into the batter, making sure they are completely covered.
Step Five
Heat the vegetable oil in a large skillet or frying pan over medium heat. Once the oil is hot, add the battered fish and fry until golden brown. This should take about 4 to 5 minutes on each side. Once cooked, remove the fish from the oil and drain on paper towels.
Step Six
While the fish is frying, prepare the sauce. In a small bowl, combine the fish sauce, soy sauce, sugar, and lime juice. Stir until the sugar is completely dissolved.
Step Seven
When the fish is done, place it on a serving dish. Brush the fried fish with the lemongrass-chili paste, then drizzle the sauce over the top.
Step Eight
Garnish the fish with fresh cilantro leaves before serving. Enjoy your Fried Fish with Lemongrass and Chili!
