Cá Kèo Nướng Muối Ớt Sả (Lemongrass Chili Salt Grilled Catfish)
85% chuẩn vị · Vietnamese
A flavorful variation that emphasizes the aromatic essence of lemongrass. Finely chopped lemongrass is incorporated directly into the chili-salt marinade, infusing the grilled catfish with a bright, citrusy, and herbaceous note alongside the classic spice.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Cá kèo (small catfish)1 kg
- Chili peppers (bird's eye)5-7
- Garlic4 cloves
- Lemongrass3 stalks
- Salt2 tbsp
- Sugar1 tsp
- Vegetable oil2 tbsp
- Lime1
- Fresh herbs (e.g., mint, cilantro)a small bunch
Các bước
- 1
Clean the cá kèo and make shallow cuts on both sides.
- 2
Finely mince chili peppers, garlic, and the tender inner parts of lemongrass stalks.
- 3
In a bowl, combine minced chilies, garlic, lemongrass, salt, sugar, and vegetable oil to create the marinade.
- 4
Marinate the cá kèo thoroughly, ensuring even coating. Allow to marinate for at least 25 minutes.
- 5
Preheat grill or grill pan to medium-high heat.
- 6
Grill the marinated fish for approximately 6-8 minutes per side, until cooked through and nicely charred.
- 7
Serve hot, garnished with fresh herbs and lime wedges.
