Ingredients:
- 600g cod, cut into small pieces
- 4-5 tbsp lemongrass, finely chopped
- 1 tbsp neutral oil
- 2 tsp paprika
- 1 tsp turmeric
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cayenne
- ½ tsp salt
- Black pepper, to taste
- 1 jar Red Boat Vietnamese Lemongrass Curry
- ½ cup coconut milk
For serving:
- Cooked white rice
- Cilantro, chopped
- Fresh lime juice
Directions:
- In a bowl, combine the cod pieces with lemongrass, paprika, turmeric, garlic powder, onion powder, cayenne, salt, and black pepper. Mix thoroughly.
- Heat oil in a pan to a depth of about an inch. Fry the seasoned fish for about 5 minutes on each side, or until golden brown. Remove and let rest on a wire rack.
- For the sauce, mix the Red Boat Lemongrass Curry Sauce with the coconut milk in a saucepan. Simmer for 3-5 minutes.
- Serve the fried fish over white rice, topped with curry sauce, chopped cilantro, and a squeeze of fresh lime juice.
Recipe Source: Sylvia Nguyen from Nguyen Food Stall