A typical Vietnamese meal often includes 2-3 dishes served family-style. One favorite combination is to have a fried fish and Hot Sour Soup (Ca Chien and Canh Chua). Here is my simple recipe for Pan-fried Pompano!
lemongrass Pepper Pan-Fried Pompano (Ca Chien Xa Ot)
fresh fish, fried with lemongrass and spices to be eaten with steamed rice
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- 2 tbsp minced lemongrass
- 1 tsp of dried chili pepper flakes or sliced fresh thai peppers
- black pepper
- onion powder
- garlic powder
- fresh minced garlic
- 2 tsp of olive oil
- *you can use 2 tsp of salt OR 2 tbsp of fish sauce - NOT BOTH
- one sliced lime or lemon
- Rub your seasoning mix generously all over the fish and between the slits, and inside the cavity of the fish. Place the lime inside the fish and put in fridge overnight to marinade. I've rushed it and let it sit for an hour in the fridge and it was still yummy!
- When you are ready to cook it, heat up your pan with enough oil to cover half the width of the fish. I usually fry my fish outside or in the garage with the door open. It will smoke and the really awesome smell may linger longer than you want!
- About 7 minutes on each side (depending on the thickness of your fish), the lemongrass will burn a bit, but it will be tasty regardless!
- Sometimes, I will stir-fry some glass noodles with bamboo, cabbage or celery and serve the fish on top of that!!!
- Serve with steamed rice and enjoy!!!!
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