Top 10 Delicious Lemongrass Chili Fried Fish Recipes

1. Black Carp Fried Lemongrass Chili

Ingredients:

• Black Carp: 400g (Choose thick and firm ones).
• Dried Shallots: 1 bulb.
• Chili: 1.
• Fish sauce.
• Crispy frying flour: 1 packet.
• Lemongrass: 4 stalks.

Directions:

• First, clean and dry the fish. Then use a knife to cut the fish into pieces about 1.5cm thick, then put the fish in a large bowl.
• Peel the outer part of the lemongrass, wash and finely chop. Put the lemongrass and shallots into a blender to create a paste, then set aside in a bowl.
• If you like spicy food, you can add chili powder. Use fish pieces of suitable size and the prepared paste. Marinate with a pinch of salt. Marinate for about 15 - 20 minutes.
• Add 3-4 tablespoons of crispy frying flour to the bowl of marinated fish, gently mix so that the fish absorbs the flour without breaking. Marinate the fish for about 30 minutes for the flavors to blend well.
• Heat oil in a pan, enough oil and heat it to prevent the fish from sticking to the pan. Adjust the heat to medium to ensure the fish does not burn on the outside. Fry until the fish is evenly golden and emits a fragrant lemongrass smell, then remove to a plate lined with paper towels to absorb excess oil.
• After waiting for the fish to cook, you can prepare the dipping sauce by adding fish sauce to the pan and simmering until the sauce thickens. You can skip this step if you do not like salty food. Just decorate and serve the delicious black carp dish.

2. Fried Lemongrass Chili Basa Fish

Ingredients:

• 400g basa fish
• 50g lemongrass, finely chopped
• 50g shallots, finely chopped
• 25g chili peppers, finely chopped
• Seasonings: MSG, salt

Instructions:

• Step 1: Preparing and marinating the basa fish:
  • First, soak the fish in a mixture of lime juice and rice wine for 10 minutes to remove the fishy odor, then wash it thoroughly with water 3 - 4 times to clean, and drain.
  • Then, cut the fish into bite-sized pieces, keeping the head for other dishes.
  • Marinate the fish: Place the fish on a plate or in a bowl, add 50g chopped lemongrass, 50g chopped shallots, chopped chili peppers, 1 teaspoon MSG, and 1 teaspoon salt, mix well, and marinate for 30 minutes for the fish to absorb the seasoning.

• Step 2: Frying the fish:
  • Heat a pan, add 2 tablespoons of cooking oil, and heat until the oil is hot, then fry each piece of fish until golden brown on both sides.
  • When the fish is golden brown, turn off the heat, transfer to a plate, and enjoy.
• Finished product:
  • The lemongrass chili fried basa fish is fragrant, with evenly golden-brown fish, and a rich flavor. This dish is best served with rice, the pungent taste of lemongrass and chili peppers will stimulate your taste buds, making the meal even more delicious.

Ingredients:

• Snakehead fish fillet: 300g
• 3-4 lemongrass stalks
• 1 horn pepper
• Seasonings: MSG, pepper, crispy frying flour

Instructions:

• Step 1: Clean and drain the snakehead fish, cut into pieces about 1.5cm thick. Finely chop lemongrass and chili pepper, mix with the fish along with 2 teaspoons of MSG, marinate for about 20 minutes.
• Step 2: Add 2 tablespoons of crispy frying flour to the fish and mix well to evenly coat each piece of fish with flour.
• Step 3: Heat a pan with a moderate amount of oil, then fry the snakehead fish over medium heat.
• Step 4: During frying, turn the fish pieces to ensure even browning on both sides. When the fish is evenly golden brown, it's done.
• Lemongrass chili fried snakehead fish has a crispy outer layer and tender, fragrant meat inside. This dish pairs well with spicy chili fish sauce and hot rice!

Ingredients:

• 600g dried salted fish
• 3 stalks of fresh lemongrass
• 3 red chili peppers
• Seasonings: Salt, MSG, ground pepper, cooking oil

Instructions:

• Step 1: Prepare the ingredients:
  • Trim off the fins and tail of the dried salted fish, then rinse thoroughly. Soak the dried fish in rice bran water for about 40 minutes to reduce saltiness. After that, remove and rinse with water again, then drain. Peel and finely chop the lemongrass and chili peppers.
• Step 2: Marinate the dried salted fish:
  • In a bowl, mix 1 teaspoon of salt, ½ teaspoon of ground pepper, and a little MSG. Then, make diagonal cuts on the fish to facilitate seasoning absorption, and place the fish in the bowl.
  • Use your hands to evenly coat the fish with the seasoning mixture. Next, add the chopped lemongrass and chili peppers, and mix well to coat the fish evenly. Marinate for about 30 minutes before frying.

• Step 3: Fry the dried salted fish:
  • Heat about 100ml of cooking oil in a pan until hot. Once the oil is hot, add the dried salted fish and fry over medium heat.
  • Fry each side for about 4-5 minutes, then flip. Fry until both sides are golden and crispy, then transfer the fish to a plate.
  • Using the remaining lemongrass and chili peppers from the marinating bowl, add them to the pan and fry over low heat until the lemongrass and chili peppers are fragrant and slightly golden. Then, turn off the heat and remove the lemongrass and chili peppers. Garnish the fried dried salted fish with them.
  • Note: To achieve a golden crispy texture, increase the heat when the fish is almost cooked and turning slightly golden. This prevents the fish from absorbing too much oil and ensures a crispier texture. When frying the lemongrass and chili peppers, stir constantly. Once they are fragrant and slightly golden, remove from heat promptly. If left too long, they may become burnt.
• Finished Product:
  • Fried dried salted fish with lemongrass chili offers a savory, salty taste from the dried fish, combined with the spicy flavor of chili and the aromatic fragrance of fried lemongrass. Enjoy this delightful dish with steamed rice for a perfect meal. Don't hesitate, head to the kitchen and prepare this dish for your family now!

Ingredients:

• 300g tilapia fish (2 fish)
• Lemongrass, chili, scallions
• Seasonings: Sugar, salt, MSG, bouillon powder, fish sauce, cooking oil
• Utensils: Pan, bowl, plate, knife

Directions:

• Step 1: Prepare the ingredients:
  • After buying the tilapia fish, remove the scales, gut the fish, then cut off the tails and heads. Next, use the back of a knife to lightly pound the fish body to soften the bones, then carefully debone the middle without breaking the fish meat.
  • Mince the lemongrass and chili, then place them in a bowl. Rinse the scallions and cut them into sections.
• Step 2: Make the lemongrass chili sauce:
  • In a bowl, mix 2 tablespoons of sugar, ⅓ tablespoon of salt, ⅓ tablespoon of MSG, ⅓ tablespoon of bouillon powder, ½ tablespoon of fish sauce, and stir until the mixture is well combined.

• Step 3: Marinate the fish:
  • Use a spoon to spread the lemongrass chili mixture onto the fish body, then cover the fish with another piece and continue to spread the lemongrass chili mixture onto the fish skin. Marinate for about 60 minutes to let the fish absorb the seasonings.
• Step 4: Fry the fish:
  • After marinating the fish for 60 minutes, fry the fish. Heat 3 tablespoons of cooking oil in a pan over medium heat, then fry the fish for 5 minutes on each side until both sides are golden brown.
  • Once the fish is cooked, turn off the heat, sprinkle scallions on the surface of the fish. Then transfer to a plate and it's ready to serve.
• Finished product:
  • With just a few simple steps, you can have delicious and nutritious fried tilapia fish with lemongrass chili for a flavorful family meal. When eating, you will taste the sweetness of the fish meat infused with the seasonings, combined with the spicy lemongrass chili sauce, it's perfect with hot rice!

6. Turmeric Lemongrass Chili Fried Snakehead Fish

Ingredients:

• 350g snakehead fish
• 3 lemongrass stalks
• 3 scallion heads
• 1/2 chili pepper
• 2 cloves garlic
• 1 tablespoon salt
• 3 tablespoons fish sauce
• 1/2 tablespoon MSG
• 1 tablespoon turmeric powder
• 1/2 tablespoon bouillon powder

Directions:

• Prepare the snakehead fish:
  • After buying the snakehead fish, remove the scales, gut, and clean the fish. Rub salt inside and out to remove the fishy smell. Rinse the fish with clean water several times.
  • After cleaning, score the fish on both sides to help the seasoning penetrate better.
  • Clean and finely chop the lemongrass, chili, scallion heads, garlic.
• Marinate the fish:
  • Marinate the fish with 1 teaspoon salt, 1/3 teaspoon turmeric powder, 1/4 teaspoon MSG. Use your hands to evenly coat the fish with the seasoning and marinate for about 15 - 20 minutes.
  • In a bowl, mix the chopped lemongrass, scallion heads, garlic, chili, 1/2 teaspoon salt, 1/3 teaspoon turmeric powder, 1/4 teaspoon MSG, 1/2 teaspoon bouillon powder. Mix well until the seasonings dissolve.
• Saute the lemongrass, garlic, scallion, chili:
  • Heat oil in a pan, add the chopped lemongrass, scallion heads, garlic, chili mixture and sauté until fragrant. Once the ingredients are fragrant, turn off the heat, strain the mixture, and retain the fried oil.
• Fry the fish:
  • Heat the retained oil in a pan. When the oil is hot, add the marinated fish and fry until golden brown. Turn off the heat, remove the fish from the pan, and drain excess oil.
  • Tip: Fry the fish until one side is golden brown before flipping to the other side to ensure it's crispy and intact.
  • After removing the fish, discard the excess oil. Add the sautéed lemongrass, garlic, scallion, chili mixture back to the pan, stir gently over low heat. Add the fried fish back to the pan, toss gently until the fish is evenly coated with the lemongrass chili mixture.
• Finished product:
  • The turmeric lemongrass chili fried snakehead fish is now ready. It has a delightful aroma, with tender and flavorful fish meat infused with turmeric and spices, combined with crispy lemongrass and chili. Serve with hot rice for a perfect meal.

7. Red Tilapia Lemongrass Chili Fry

Ingredients:

• 1 red tilapia fish, about 1.5 – 2kg
• 2 – 3 lemongrass stalks
• 2 chili peppers
• 2 – 3 cloves garlic
• 1 teaspoon chili powder
• Seasonings: cooking oil, fish sauce, salt, soup powder, seasoning powder, MSG, pepper, vinegar/cooking wine

Directions:

• Prepare the red tilapia fish:
  • After purchasing, clean the fish thoroughly by removing scales, fins, tail, gills, and gut. Pay attention to remove blood clots and white patches inside the fish's belly. Rub the entire fish with salt to remove any slimy residue, then soak in lime juice, white wine, or diluted vinegar for about 5 minutes to eliminate fishy smell. Alternatively, soaking the fish in rice water for about 10 minutes also effectively removes fishy smell. After that, rinse the fish with water and pat dry with a clean towel. Finally, score the fish diagonally on both sides to help the seasoning penetrate better and prevent the fish from curling when frying.
• Prepare other ingredients:
  • For lemongrass, peel off the outer layers, wash, finely chop, and mince.
  • For chili peppers, wash, deseed, and mince.
  • For garlic, peel, wash, dry, and crush. Note that in this red tilapia lemongrass chili fry recipe, the finer the lemongrass and chili are minced, the better because when eating, you will consume both ingredients along with the fish meat.
• Marinate the red tilapia fish:
  • Place the fish in a large bowl, add 1 teaspoon salt, 1 teaspoon MSG, 1/3 teaspoon soup powder, 1 teaspoon ground pepper, 1 teaspoon chili powder, along with all the minced lemongrass and chili. Use your hands to mix the marinade evenly and rub it all over both sides of the fish, especially into the scored cuts, to allow the seasoning to penetrate deeply. Marinate the fish for about 30 – 45 minutes.
• Fry the fish:
  • Heat a pan over high heat, add 2 tablespoons cooking oil. When the oil is hot, add crushed garlic and sauté until fragrant. Next, when the garlic turns golden and releases its aroma, gently place the red tilapia fish into the pan and fry over low heat. Fry one side for about 10 minutes, then turn the fish over and fry the other side for another 10 minutes. Once the fish is evenly golden brown on both sides, remove it from the pan and place it on a plate lined with paper towels to absorb excess oil. When serving, place the fish on a suitable plate, garnish with some decorative greens for presentation.
  • Note: In this dish, or any fried fish dish, it's important not to flip the fish too many times as it may break apart. Fry until one side is golden brown before turning to the other side for better taste and texture. The finished red tilapia lemongrass chili fry looks irresistibly delicious, doesn't it!

8. Stingray Lemongrass Chili Fry

10. Fried Buffalo Tongue Fish with Lemongrass and Chili

Ingredients:

• 500g buffalo tongue fish
• 100g lemongrass
• 50g chili
• 20ml white wine
• 10g seasoning powder
• 10g salt
• 100ml cooking oil

Instructions:

Prepare and marinate the fish:

• Remove the black skin from the fish and soak it in lightly salted water to remove any fishy smell for 15 minutes. Then rinse with water and drain.
• Mince 100g lemongrass and 50g chili, mix well with 10g salt and 20ml white wine to make the marinade more aromatic. Rub the fish with this mixture evenly and marinate for 2 hours.

Fry the fish:

• Heat 100ml cooking oil in a pan, when hot, add the fish and fry for 20 minutes over medium heat. Turn the fish every 5 minutes to ensure both sides are evenly golden brown.

Serving:

• Serve with a bowl of hot rice, make an additional bowl of your favorite fish sauce or soy sauce, enjoy the crispy and flavorful fried buffalo tongue fish with lemongrass and chili.