Vu Dai Braised Fish with Lemongrass and Chili

Ingredients

• 500g (1.1 lb) catfish fillets 500g (1.1 lb) catfish fillets
• 2 stalks lemongrass, white part only, finely chopped 2 stalks lemongrass, white part only, finely chopped
• 2 red chilies, thinly sliced 2 red chilies, thinly sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the minced garlic, chopped lemongrass, sliced chilies, fish sauce, sugar, and lime juice. Mix well to create the marinade.
2. 2.
   Place the catfish fillets in a shallow dish and pour the marinade over them. Ensure the fillets are evenly coated. Let them marinate for at least 30 minutes.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the marinated fish fillets and cook for 3-4 minutes on each side until they are golden brown and cooked through.
4. 4.
   Once cooked, transfer the fish fillets to a serving plate. Garnish with fresh cilantro.
5. 5.
   Serve the Vu Dai Braised Fish hot with steamed rice.

Treat your ingredients with care...

• Lemongrass — To release the aromatic oils, bruise the lemongrass stalks with the back of a knife before finely chopping them.
• Catfish fillets — Ensure the fillets are fresh and free from any fishy odor. If catfish is not available, you can substitute it with other firm white fish like tilapia or cod.

Tips & Tricks

• For a milder version, remove the seeds from the chilies before slicing them.
• Adjust the amount of chili according to your spice preference.
• Serve the dish with a side of steamed vegetables for a complete meal.
• Make extra sauce to drizzle over the rice for added flavor.
• Fresh lime wedges can be served alongside the dish for an extra tangy kick.

Serving advice

Serve the Vu Dai Braised Fish hot with steamed rice. Place the fish fillets on a bed of rice and spoon some of the flavorful sauce over them. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Arrange the fish fillets on a serving plate, placing them neatly on top of a bed of steamed rice. Drizzle some of the sauce over the fish and rice, allowing it to seep into the grains. Garnish with fresh cilantro leaves for an appealing presentation.