Lemongrass Fish

1. Rinse and Cook Fish

Start by rinsing your fish under cold water to ensure it's clean. Once rinsed, place the fish in a 10-12 inch heavy skillet with enough water to cover it. Add in ⅛ teaspoon of turmeric and ½ teaspoon of salt. Bring the water to a gentle boil and let the fish simmer for about 4-5 minutes. You'll know the fish is done when its flesh turns opaque and easily flakes with a fork. Remove the fish from the skillet and allow it to cool slightly on a platter. Once cooled, use a fork to flake the fish into bite-sized pieces.

2. Prepare Aromatic Paste

Next, prepare the aromatic paste by mincing the shallots, garlic, ginger, and lemongrass. You can use a mortar and pestle or a mini processor for this task. The goal is to create a fine, fragrant paste that will infuse the fish with its vibrant flavors.

3. Sauté Aromatic Paste

Heat the peanut oil in a wide heavy skillet or wok over medium heat. Add the remaining ⅛ teaspoon of turmeric and the aromatic paste to the oil. Sauté the mixture for about 5 minutes until it becomes golden and fragrant. This sautéing process helps to release the essential oils from the aromatics, creating a rich and deeply flavored base for the dish.

4. Combine Fish and Aromatics

Add the flaked fish to the skillet and stir gently to combine it with the aromatic paste. Pour in the fish sauce and cook for several more minutes, allowing the flavors to meld together. Be careful not to break the fish too much as you stir.

5. Finish and Serve

Once everything is well combined, transfer the fish mixture to a shallow serving bowl. Toss it with the fried shallots and fresh lime juice, adjusting the lime juice to your taste preference. Serve the dish with lime wedges on the side, and add a pinch of salt if needed. Enjoy your Ginger-Lemongrass Flaked Fish Delight as a main course or an appetizer.