Lemongrass is one of the most flavorful herb and medicine use in Asia country. Lemongrass work for any kind of meat, fish or fresh salad, I use lemongrass for many of fish curry dish or just grill fish, and the flavor is very good with any kind of fresh pickle or salad.
Cambodian Lemongrass Fish
Lemongrass is one of the most flavorful herb and medicine use in Asia country. Lemongrass work for any kind of meat, fish or fresh salad, I use lemongrass for many of fish curry dish or just grill fish, and the flavor is very good with any kind of fresh pickle or salad.
2
servings30
minutes15
minutes504
kcal45
minutesIngredients
1 to 2 trout clean, cut shallow, diagonal slits on both side for the marinate
1 to 2 stalk of lemongrass thinly sliced, white part only,
3 cloves garlic
3 shallots
1 to 2 Thai chilies for spicy (optional)
1 thumb size galangal, thinly sliced
3 lime leaves thinly sliced
1 tablespoon sugar
1 to 2 tablespoon of fish sauce
Directions
- In a mortar and pestle pound the lemongrass, garlic, shallots, galangal, chilies, lime leaves to paste
- In a large bowl marinade the fish with the lemongrass paste add sugar fish sauce and marinated for few hours.
- Grill or fry the fish until golden brown take it out let cool
Recipe Video
Notes
- Serve with Khmer Jrouk Spey (vegetable pickle), green mango salad, green tomato salad and with rice.
Nutrition Facts
- Total number of serves: 2
- Calories: 504kcal
- Fat: 18g
- Saturated Fat: 4g
- Cholesterol: 136mg
- Sodium: 1969mg
- Carbohydrates: 32g
- Fiber: 3g
- Sugar: 10g
- Protein: 53g
