Switch up your dinner with a flavorful dish of crispy barramundi with lemongrass and chili

Crispy barramundi with lemongrass and chili is no stranger to home cooks, but how can you fry the fish without it breaking, prevent the lemongrass from burning, and ensure the outer layer is crispy while the inside remains tender and fragrant? Let's find out how to make this dish perfectly on Mytour!

Switch up your dinner with a flavorful dish of crispy barramundi with lemongrass and chili

Ingredients:

– Barramundi fish: 4 pieces

– Lemongrass, chili, garlic

– Seasoning: cooking oil, salt, sugar, bouillon cubes, etc.

Preparation:

– Make shallow cuts in the fish with salt water, drain, and then use a diagonal knife cut on the fish body.

– Finely chop garlic and chili. Finely chop lemongrass, put in a bowl and mix well with 1 teaspoon salt, ½ teaspoon sugar, ½ teaspoon bouillon cubes, and chopped chili.

– Marinate the fish with the prepared mixture for 15 minutes. Then put the fish in the refrigerator for 10 minutes to firm up the flesh and prevent it from breaking when frying.

How to make crispy barramundi with lemongrass and chili:

– Heat oil in a pan, wait for it to heat up, then fry the fish until golden brown on both sides. It's best to fry the fish over low heat and avoid flipping it too many times to prevent it from breaking.

– To enhance the flavor of the crispy barramundi with lemongrass and chili, serve it with a sweet and sour dipping sauce. Make the sauce by mixing minced garlic, minced chili, 1 tablespoon sugar, ½ tablespoon fish sauce, and 1 tablespoon boiling water. Stir until the mixture is dissolved, then squeeze in the juice of ½ lime or add ½ teaspoon of vinegar.

Like other fish dishes, crispy barramundi with lemongrass and chili is best enjoyed hot when the skin is still crispy. You can serve it with steamed rice or with rice paper and fresh vegetables.

According to Mytour

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Reference: Travel guide from Mytour