Cá Nướng Giấy Bạc | Vietnamese-Style Baked White Fish
(0)
35 min
Under an hour
Sezamo
O rețetă aromată și sănătoasă din bucătăria vietnameză: file fraged de pește alb marinat cu lemongrass, ghimbir, usturoi și sos de pește, copt la cuptor în pachete din hârtie de copt sau folie. Se servește cald cu ceapă verde călită, arahide crocante, orez Jasmine și felii proaspete de lime.
Ingredients
Preparation method
Preparing the marinade and fish
Preheat the oven to 200°C. Pat the white fish fillets dry with paper towels and place them on a clean plate.
Finely chop the lemongrass stalks (tender white part only), shallots, garlic cloves, fresh ginger, and green chilli. Place them in a bowl and mix with the fish sauce, brown sugar, and one tablespoon (15 ml) of sunflower oil until you get an aromatic paste.
Generously coat the white fish fillets on both sides with the lemongrass marinade and leave them at room temperature for 10-15 minutes to absorb the flavours.
Chef's tip
For an even more intense flavour, you can crush the lemongrass stalks with the flat of a wide knife before chopping, releasing their aromatic essential oils.
Any fresh firm white fish works well for this recipe: sea bream, sea bass, pike-perch, or cod.
27 min
Under an hour
