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
2
servings30
minutes15
minutes504
kcal45
minutesLemongrass 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.
Ingredients
1 1 to 2 trout clean, cut shallow, diagonal slits on both side for the marinate
1 1 to 2 stalk of lemongrass thinly sliced, white part only,
3 cloves 3 garlic
3 3 shallots
1 1 to 2 Thai chilies for spicy (optional)
1 1 thumb size galangal, thinly sliced
3 3 lime leaves thinly sliced
1 tablespoon 1 sugar
1 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
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