FISH LEMONGRASS

• 2 lg Redfish
• 1 Stalk Lemongrass
• 1 Hot Pepper, Bias-Sliced Thin
• 1 /2 ts Curry Powder
• 1 ts Salt
• 1 Clove Garlic, Crushed
• 3 tb Oil

Crush the stalk of lemongrass with the flat side of a cleaver, then

cut it into small pieces.Clean the fish and with a sharp knife

slash diagonally across the body of the fish. Mix lemongrass, curry

powder, salt and peppers.Put the redfish in the mixture, coat well,

cover and refrigerate for one hour.Heat oil in a large skillet, and

lightly saute the garlic. Then place the redfish in the skillet, let

brown very well before turning it over. (If the fish is not very

brown it will fall apart.) Brown well on other side, and serrve.

From: Living and Cooking Vietnamese by Paula Tran ISBN 0-931722-79-9

Posted by Syd Bigger.