Roasted Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze Recipe

Roasted Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze Recipe

Roasted lobster with brown butter, garlic, ginger and soy sauce is an fusion of western and asian flavour. Instead of using common herbs like rosemarry, thyme, sage, and  tarragon for the brown butter partner, i’m using garlic, ginger and soy sauce for the glaze. Brown butter is actually caramelized regular butter, but it’s needed prolonged heat to let the butter passed the melting point and made it’s milk content denaturated and browned. Brown butter slightly losen it’s milky taste but had a nice nutty flavour. For the garlic and ginger, i grated it first and then squizzed out the juice and using the juice only. You can save the remaining pulp fo making another dish.

Roasted Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze Recipe

Making a brown butter for glazing the lobster prior to roasing is actually kinda tricky. You need to carefully watch over your pan closely unless you get your prescious butter burn. First you need to melt the butter on the HEAVY BOTTOM PAN, Once melted the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Remove from heat and place on a cool surface to help stop the butter from cooking further and perhaps burning. That’s why i pour the mixture of ginger juice, garlic juice and  soy sauce for the roasted lobster glaze right after i turn off the heat.

Recipe Roast Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze

Brown butter or beurre noisette in France is the main key for the roasted lobster flavour. Unsalted butter is melted over low heat and allowed to separate into butterfat and denaturated milk solids. The milk solids agglomerated and sinking in the bottom of the pan and, if left over gentle heat, will begin to brown. When the milk solids turn into toasted peanut color, the pan is removed from the heat, i like to exposed the bottom of the pan with running cold water to  make the cooking process suddently stopped.

Recipe Roasted Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze

Roasting a lobster is tricky too, you need to pan seared the lobster meat in sizzling hot pan with the meat side down to seal the natural juices of it to prevent it drained out during the following cooking process. Just like my Lobster with Sweet and Sour Chili Sauce, the pan searing prior to cooking it within the sauce made the lobster meat still tender and moist. Another tips for cooking lobster is you should seasoned  the lobster with salt just before cooking it because salt is hygroscopic . It makes the water is dripped off from the lobster meat and made it easily dried when cooked. One most important thing i learned from making this dish, DO NOT USING DARK SOY SAUCE!, instead you got dark colored lobster meat like mine.

Lobster Panggang dengan Bumbu Kecap, Jahe, dan Bawang Putih

Roasted Lobster with Ginger, Garlic, and Soy Sauce Glaze Recipe:

Ingredients:

• 1 medium size lobster (about 500 gr)
• 50 gr (1 stick) unsalted butter
• 6 cm ginger, grated, juiced
• 6 cloves garlic, grated, juiced
• 2 tbsp light soy sauce
• 1 tbsp mushrooms sauce*optional
• 2 tbsp lemon juice (1 tbsp for season the lobster and the rest for the glaze)
  
•  salt and pepper to taste
• 1 tbsp olive oil for coating the pan

Instruction:

• Preheat oven at 200°C
• In a small glass bowl, mix the ginger juice, garlic juice, lime juice and soy sauce, set aside
• MAKING THE BROWN BUTTER : heat up the butter in a heavy bottom pan until melted, watch over the butter when you continue the cooking process until the solid part sink in the bottom of the pan and get browned. Turn off the heat
• Pour the ginger juice mixture , turn on the heat and bring to boil, let it simmer until thicken, set aside
• Brush and wash your lobster shell evenly
• Crack open the lobster right in the middle with  knive, protect your hand with kitchen towel while handling the head
• Discard the tomalley,the vein and any debris, wash under running water, drain it well
• Heat up 1 tbsp  olive oil in the pan until sizzling hot, season the lobster with lemon juice, salt and pepper
• Sear the lobster meat for about 1 minute, flip it once and sear another 30 seconds, set aside
• Brush the ginger glaze all over the lobster meat, roast it until done for about 20 minutes (needed more time for larger lobster)
• Serve it immediately, brush the remaining glaze and garnish with chopped garlic chives just before serving

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Resep Pepes Ikan Tempoyak (Banana Leaf Wrapped Spiced Fish with Fermented Durian Paste)

Pepes ikan tempoyak is a popular dish in across southern Sumatra. Pepes is an indonesian spiced dish that usually wrapped  with banana leaf. It possibly consist of chicken, fish, shrimp, tempeh, egg, frog or even tofu.  Pepes called Pais in West Java, Brengkesan in Center Java, Pelasan in West Java (Banyuwangi), Brengkes in South Sumatra.  Palai in West Sumatra, and Payeh in Aceh. Pepes can be steamed, broiled, grilled, or even baked, sometimes people like to steaming it first until throughly cooked and then drained and infused some smokey aromas by following grilling or broilling. The banana leaf wrapper remain the food moisture inside while giving some nice leafy scent too. Today i’m making pepes using ikan tapah (Wallago attu), a rather rare freshwater giant predatory catfish with some tangy fermented durian called tempoyak.

Pepes Ikan Tempoyak khas Palembang

Ikan Tapah (Wallago Attu)

Gigi Ikan Tapah (Walago Attu Teeth)

Ikan tapah (Wallago attu) got many name around the world, it is known as Boal and Borali in Bengal. Sareng in Manipur,  Valah in Malayalam, Mali In Pakistan, Nim Yue in China (Cantonese). Ikan Tapah is common called for wallago fish in  Indonesia and Malaysia, it’s originnaly from athe name of a Malaysian town, Tapah, where wallago fish is easily catch. Other known name of wallago fish is  Boal Fish, Mully Catfish, and Freshwater Shark due to its ferocity. This catfish can reached 2.4 meters long and weighted more than 50 kilos. The mouth of ikan tapah is fullfilled with several colonnade of gillette sharp teeth. Contrary to the ugly and scally looking, ikan tapah got a very sweet,  white and succulent meat. The best part of ikan tapah is actually the head because it’s mostly consist of collagen tissue and carlilageous-like bone.

Resep Pepes Ikan Tempoyak, Banana Leaf Wrap Spiced Fish with Fermented Durian Paste

Tempoyak Durian (Fermented Durian)

Tempoyak is a salted and fermented durian. It usually made from over ripe durian that is unsuitable for direct consumption. You can  made tempoyak by yourself, simply add about 3 tbsp coarsed salt to  about 500 grams over ripe durian flesh, then put it in a sterilized glass jar and let it fermented in a dark and cold place for about 7 days until it got a nice tangy flavour. Some local descent people like to eat tempoyak either cooked or uncooked. Tempoyak  eaten with rice, and can also be used for making gulai (curry), usually fish curry like my Gulai Tempoyak Ikan Belido. Tempoyak is usually served as Sambal Tempoyak, it’s a Sumatran dish made from the mixture of tempoyak, shallots and chilli pepper. Once you using tempoyak to flavouring your dish, don’t forget to watch over the saltiness level, you probably didn’t need any salt addition due the salt content of the tempoyak.

Resep Pepes Ikan Tempoyak :

Ingredients:

• 1 kg Ikan Tapah (You can substitude with tilapia, red snapper,mekong catfish, grass carp or any kind of fish), cut into single portion
• banana leaf for wrapping the spiced fish, heated in direct flame to soften it
  
• butcher twines for tide up the pepes ikan (i’m using the banana leaf fiber)
• 100 gr Tempoyak (Fermented Durian Paste), you can replace with 100 gr fresh durian flesh and 2 tbsp lime juice
• alumunium foil for wrapping the pepes ikan
• 10 cherry tomato, halves
• 1/2 tsp sugar
• salt for taste

Resep Bumbu Pepes Tempoyak khas Palembang

Bumbu pepes/ spice paste:

• 50 gr red cayenne/chilli pepper (adjust the amount for your preference hotness)
• 10 shallots
• 6 cloves garlic
• 5 cm turmeric
• 4 lemongrass, use  the soft white part only
• 3 cm ginger
• 3 cm  galagal

Instruction:

• Preheat oven on 175 C
• Season the fish with salt and lime juice, le it marinate for about 30 minutes on fridge
• Mix the spice paste with tempoyak, cherry tomato, salt and sugar. (i add some turmeric powder too)

• Drain the fish and  mix it with the spice paste mixture until the fish is well coated

• Wrap the pepes ikan mixture with banana leaf
• Tide the banana leaf  pepes ikan parcell with the butcher twine (or the banana leaf fiber)

• Wrap it with alumunium foil and bake it for about 45 minutes

• Keep it warm in the oven
• Grill or broil it for about 5 minutes, open the peppes ikan banana parcel and served it immediately

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Braised Venison Deer Short Ribs with Wine, Tomato and Saffron Recipe

Braised venison short ribs is not kinda daily meal for me, then once i had bunch of venison ribs and also the tenderloin, it simply made me happy. From the internet search i read about the cheaper price for venison and any game meat compare to the regular cattle beef abroad, but that’s not gonna happen in my place. Basically, the mith said that venison meat is a powerfull aphrodisiac rocket it’s price tag in Asia. Well, that’s a kinda funny things across Asian decent people. This kind of game protein is usually served with liquor callled arak. The alcohol content is a potent blood vessel dilatator that made the corpora cavernosa (erectile tissue) that mostly consist of blood capillary can dilatated and  filled with the blood even better. This actually the same fact about dringking snake’s blood and bile, the secret is the liquor that mixed within it. I guess i’m keeping that secrets for me for next following years after i get married, i’m using it now for a gourmet adventure.

Braising venison ribs is a very simple and easy following steps.  There are three basic steps or braising; marinating, pan searing and simmering. Since i’m using a junvenile rainforest deer, the simmering steps period is preety quick, 30 minutes it’s all needed to tenderize the ribs. Well, actually i  not only ‘forced’ my sister to purchased the venison short ribs, but also the tenderloin. I’m making a homemade dry cured venison or Italian Bresaola di Cervo, stay tune on Dentist Chef for that recipe.

Braised venison with red wine or white wine is a common gamey meat preparation in western cuisine. I’m using two kinds of wine here, my last half cup of red wine and white wine. Instead of wine, you can also using some asian liquor like rice wine or shaoxing wine. I also added some kashmiri or Indian saffron within the simmering broth to enhance the flavour and the looks. The vivid yellow color is a result of a pinch of it’s strands. Since my sister like a tangy and slightly sweet flavour i brought some of my homemade sun dried tomato for pleased her. Slightly different from my previously Braised Beef Oxtail with Red Wine, Tomatoes and Carrot, this braised venison ribs is not taste that sweet. For the garnish, i add some torch ginger bloosom on it.

Resep daging iga rusa masak anggur, tomat dan safron or braised venison deer short ribs with wine, tomato and saffron recipe in Bahasa Indonesia in my first western style from my serial collections of venison recipe. You can try some fragrance Indian style Spicy Venison Deer Meat with Curry Leaves or Indonesian (Padangnese) style Spicy Venison Deer Dendeng. Another asian inspired venison recipe is Korean style Stir Fried Venison Deer with Mushrooms & Sesame Paste or commonly seen menu in fancy chinese restaurant Stir Fry Venison Deer with Blackpeppercorn Sauce.

Braised Venison Deer Short Ribs with Wine, Tomato and Saffron Recipe :

Ingredients:

• 1 kg of venison short ribs/daging iga rusa (2 pounds)
• 1/2 cup red wine/ anggur merah
• 1 1/2 cup white wine/ anggur putih (sunstitude with 2 cups of rice wine)
• a pinch of saffron, i’m quite generouse with this pricey spice
• 1/2 cup of HOMEMADE SUN DRIED TOMATO/ Tomat Kering, soaked, finelly chopped (substitude with 1/2 cup tomato paste)
• 3 large fresh ripe tomatoes/ Tomat,  deseeded, chopped
• 1/2 tsp HOMEMADE GARAM MASALA SPICE MIXTURE/ Kari India
• a pinch of mixed italian herbs/ rempah Italia
• 1 large onion/ bawang bombay, diced
• 6 small shallots/bawang merah, diced
• 6 cloves garlic/ bawang putih, finely chopped
• 2 large potato/ kentang, cubed
• 3 cups stock/kaldu
• 3 tbsp vegetable oil/minyak
• salt and pepper to taste

Instruction :

• Season the venison ribs with garam masala and mixed italian herbs, pour all the wine and let it marinade overnight in the fridge.
• Firstly in the morning, drain the venison ribs from the liquid, reserve the liquid
• Heat up 1 tbsp oil  until sizzling hot, sear the ribs all over until got a nice golden brown color, set aside
• Heat up the 2 tbsp oil in a heavy bottom sauce pan or a crock pot, saute the onion, shallots and garlic with a low heat until slightly brown
• Add the tomato,potato,  sun dried tomato and saffron, season with salt and pepper, saute another 5 minutes
• Pour the wine marinating liquid and the stock, bring to boil.
• Reduce the heat and simmer until the broth is thicken  and the meat is fork tender for about 30 minutes. Add more wine or stock if necessary.
• Served it immediately

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Radicchio Risotto with Grilled Mantis Shrimp Recipe

Radicchio Risotto with Grilled Mantis Shrimp Recipe

Radicchio or Italian chicory (Cichorium intybus) and is a perennial plant and it’s grown as a leaf vegetable which usually has white-veined red leaves. It has a slighly bitter and spicy taste, which mellows when it is grilled or roasted.In Italian cuisine, it is usually eaten grilled in olive oil, or mixed into dishes such as risotto. Beside Radicchio risotto, i like to served radicchio raw as a salad, usually with Grilled Angus Ribeye Beef Steak with Jerussalem Artichoke, Tofu and Tarragon Vinnaigrette

Radicchio

Diced Radicchio for Making Radicchio Risotto

Radicchio Risotto with Grilled Mantis Shrimp (Canocchie)

The bitter edge of radicchio is cooked off a bit in this risotto, but the primary flavor does involve the sophisticated slightly bitter flavor one expects in chicories, endives, and radicchio. The like to add some Danish blue cheese to  the because the creamy and cheesey taste milder the bitter flavour. AYou can use any of theese for this recipe, and don’t forget to double the amount to get the same effect as the blue cheese. For making the quick and easy radicchio risotto, you should use arborio rice or any short grain rice because it cooked faster than medium or long grain rice. This is needed because you don’t wanna overcooked the radicchio.

Radicchio Risotto Recipe with Blue Cheese and Grilled Canocchie (Mantis Prawn)

For the protein, i’m using mantis shrimp or mantis prawn or Canocchie in Italian. I’ve ever made Deep Fried Mantis Shrimp with Salt and Pepper Crispy Butter Cereal or Oatmeal and Stir Fry Mantis Shrimp with Black Pepper Sauce Recipe, i’m better be using another ccoking technique for it with is simple grilling. The grilled mantis shrimp is marinated with salt and peper then drenched with some lime juice and olive oil. Instead of throwing away, the rest of the mantis shrimp shell and  head i use for cooking the risotto, it’s made the risotto taste even better. Usually the mantis shrimp head and the head is add  to the broth that using for making the risotto, but i’m not that kind of patient to reduce the broth for infused the mantis shrimp flavour.

Mantis Shrimp Meat (Peeled/ Deshelled)

Grilled Mantis Shrimp with Canocchie and Radicchio Risotto Recipe

Radicchio Rosotto Recipe:

• 1 medium size head radicchio, diced
• 1 small onion, finely chopped
• 3 cups chicken or vegetable broth
• 2 tbsp butter
• 1 tbsp olive oil
• 1 cups aborio rice (any short grain rice)
• 1/2 cup dry white wine
• 50 gr blue cheese (about 4 tbsp), or any kind of cheee
• salt and pepper to taste

Instruction:

1. In a medium saucepan bring the broth to a boil. Reduce heat to maintain a gentle simmer.
2. In another medium saucepan, heat up the butter and olive oil.
3. Add the chopped onion and stirring occasionally, until tender, for about 3 minutes.
4. Add the radicchio and and stirring occasionally, until wilted and tender, about 5 minutes.
5. (Add the mantis shrimp shell to enhance the flavour if you like )
6. Add the aborio rice and stir to combine thoroughly and to ensure that each grain of rice is coated with butter.
7. Add the red wine and cook, stirring, until the liquid is absorbed.
8. Add 1 cup of the broth and cook, stirring, until liquid is absorbed.
9. Repeat with a second cup of broth. After that batch is absorbed repeat with 1/2 cup amounts until the rice is tender, about 25 minutes total.
10. Stir in the blue cheese and dont’s forget to discard the mantis shrimp shell
11. Serve the risotto immediately with grilled mantis shrimp

Grilled Mantis Shrimp Recipe:

• 2 medium size mantis shrimp, cleaned, deshelled (Use the shell and the head for cooking the risotto)
• 1 tbsp lime juice
• 1 tbsp olive oil
• salt and peper to taste

Instruction:

• Mix all the mantis shrimp with all the ingredients, let it marinade for about 5 minutes in the fridge
• Discard the liquid and pat dry, springkle with more olive oil and peppercorn if you like
• Grilled the mantis shrimp with medium heat until done.

Grilled Mantis Shrimp (Udang Ronggeng Bakar)

• Serve it over the risotto

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Crispy Deep Fried Soft Shell Crab with Salted Egg Yolk Batter Recipe

Crispy Deep Fried Soft Shell Crab with Salted Egg Yolk Batter Recipe

Crispy Deep Fried Soft Shell Crab with Salted Egg Yolk Batter is one of popular chinese style crab cooking recipe. Instead making a salted egg yolk sauce, i prefer to add the salted egg yolk to the dry batter. The soft shell crab is mixed with thick liquid beer batter first, then dredge in a dried batter mixture consist tapioca starch, rice flour and salted egg yolk. Tapioca starch bring the lightness and the rice flour made the crispy texture last longer, while the salted egg yolk give a sandy texture, savoury taste and a nice yellow color.

Crispy Soft Shell Crab with Salted Egg Battered Recipe

Soft shell crab with salted egg yolk batter recipe is a seasonal dish since you can get it fresh all the year, but frozen. Soft-shell crab is  molted crab that harvested when the  new  crab exoskeleton (shell) and are still soft. It means almost of the entire animal can be eaten, rather than having to shell the animal to reach the meat. Since the soft shell crab  used rather small size crab, it made the soft shell crab double or more price-value compared to ordinary ones. Crab shell periodically becomes soft during natural molting process and it happens in a short period, thats why the fisherman should harvest it because delay period make the crab shell hardens back quickly.

Soft Shell Crab, Kepiting Cangkang Lunak,Kepiting Soka/Lemburi

Common method to profoked the crab molting process, fisherman usually mutilated the crab claws and all the walking leg. The swimmer leg is left behind to keep the crab alive. This cruelt method is still applied nowdays but some fisherman used the humanely molting process with crab molting enzim from spinach extract found by Prof.Yushinta Fujaya, a Indonesian professor from Hasanuddin University. The application of spinach extract can induce molting process in crabs, thus helps the crab farmers to produce soft shelled mud crabs simultaneously on desirable schedule.

Resep Kepiting Soka/ Lemburi Telur Asin

Kepiting Cangkang Lunak or Kepiting Soka /Lemburi telur asin goreng garing is crispy deep fried soft shell crab with salted egg batter in Bahasa. This kick’in savoury appetizer can be eaten alone or dip in spicy sauce; Vietnamese Chilli and lemongrass Sauce, Salsa Verde, Sambal Dabu-Dabu (Raw Chili Salsa) or Chilli Mint Mayonaise, it’s your own preference. Since crab and salted egg yolk itself contain a lot of cholesterol, i used to served it with veggies like watercress or cabbage coleslaw to make me not feeling guilty about it. Besid,  i like to springkel it with shichimi togarashi or japanese seven flavor chili pepper for serving any battereed deep fried dish .

Salted Egg Yolk Battered Soft Shell Crab Recipe

• 500 gr (4 Pieces) fresh soft shell crab
• 1/2 teaspoon lime juice
• 1/4 teaspoon salt
• Freshly ground black pepper to taste

Beer Batter Soft Shell Crab Recipe:

• 1/4 can VERY COLD beer
• 1 small egg white
• 3 tablespoons tapioca flour
• 1 tablespoon melted butter 
• salt and pepper to taste

Salted Egg Yolk Batter Soft Shell Crab Recipe:

• 6 cooked salted egg yolk, mashed
• 4 tablespoons tapioca starch flour (you can replace with all purpose or corn starch)
• 4 tablespoons rice flour
• salt and pepper to taste

Instruction :

• Wash the soft shell crab in running water, you can remove the mouth and gills part, but i didn’t anyway
• Season the soft shell crab with lime juice, salt and pepper  and let it marinade for about 10 minutes in the fridge, drain well
• Mix all the salted egg yolk batter, set aside
• Mix the beer batter ingredients in separated bowl
• Dip the soft shell crab in the liquid beer batter mixture
• Dredge the soft shell crab in the salted egg yolk batter mixture, rub evenly to coat it well, shake off the excess dried batter
• Deep fried the battered soft shell crab until reach nice golden brown color
• Drain and serve it immediately

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Deep Fried Marble Goby Soon Hock with Vietnamese Chilli and Lemongrass Sauce Recipe

Deep Fried Marble Goby Soon Hock with Vietnamese Chilli and Lemongrass Sauce

Spicy chilli and lemongrass sauce or Tuong Ot Xa is popular condiment in Vietnamese cuisine. Even the name is chilli and lemongrass, this kickin sauce consist a lot of ingredients. Basic vietnamese style consist chilli, lemongrass, garlic, and shallots. Beside, rice vinegar, fish sauce, palm sugar and sometimes dried prawn added to enhanced the flavour. For making a pleasant chilli and lemongrass sauce texture, i use only the soft white inner part of the lemongrass. Tuong Ot Xa can be served as a condiment for noodle, grilled protein, or even steamed fish. I like to make a couple jar of this chilli and lemongrass sauce and using it for quicky chicken stir fry, mushrooms stir fry or nasi goreng (fried rice).

Vietnamese Lemongrass & Chilli Sauce served with Deep Fried Soon Hock Marble Goby Fish and Pickled Shredded Cucumber & Carrot

Marble Goby Fish or Oxyeleotris marmorata, the marbled sleeper, marbled gudgeon, or Soon Hock in Cantonese. Betutu, ketutu, betutu, bakut, bakutut, belosoh , boso, boboso, bodobodo, ikan bodoh, gabus bodoh, ikan sioto, ketutuk, ikan malas, ikan hantu or ghost fish in Indonesian lives in the Mekong and Chao Praya basins, rivers and other water bodies in Malaysia, Singapore, Indochina, Philippines and Indonesia. Marble goby fish is famous among indonesia chinese descent for it’s pricey succulent meat. This largest freshwater goby can reach 10 kg in suitable inviroment. Though it’s had some scarry looks, it so delicacy hand the high ratio of albumin protein can help u healing your wound. Steaming it’s the best way to preserve the natural flavour of this fish, yet it’s so simple, healty and delicacy. But since my sister not really like steamed fish, she asked me to deep fried it. Make sure you set the fire at the highest and put the fish right after the oil reach smoking hot. This technique make the fish skin is crispy and the flessh is still moist and succulent.

Deep Fried Fish with Spicy Vietnamese Style Chilli and Lemongrass Sauce

This species is an economically important fish in Southeast Asia, especially in Malaysia, Singapore, Thailand and Indonesia. It is highly popular among the Chinese community due to its fine texture, tasty white flesh and is believed to have healing properties. It is said, best eaten after surgeries or childbirths. In Malaysia, commercialization of this type of fish is not widely established. Demands are largely dependent on wild populations thus fetching high prices in the market. Marble goby derived from the marble stone colored skin. This fish is ultimately pricey because it’s white and succulent meat and rarely farm raised because the fish neglect a commercial pellet. Marble goby like live catch for their prey and it’s become a cost production problems.

Vietnamese Spicy Chili and Lemongrass Sauce with Deep Fried Fish (Sun Hock or Marble Goby)

Live Marble Goby Fish, Ikan Betutu or Ikan Ketutu

Angry looks of Marble Goby Fish, Soon Hock, Sun Hok, Ikan Betutu or Ikan Malas

Expensive Marble Goby Fish Rp.320.000 (32 USD ) per Kg

Deep Fried Marble Goby or Soon Hock Fish Recipe:

• 1 Medium size marble goby or soon hock fish, scaled, gutted, buterflied
• 1/2 kafir lime juice
• a pinch of turmeric powder
• salt and pepper to taste

How to Make Deep Fried Marble Goby or Soon Hock Fish :

• Season the fish with salt, pepper, kaffir lime juice and turmeric powder
• Let it marinated for about 30 minutes in the fridge
• Drain the fish well
• Heat up enought oil for deep frying in a deep fryer until smoking hot
• Put the fish into the deep fryer and deep fried it for about 7-8 minutes until the skin is nice golden brown
• Drain the fish from the oil

Vietnamese Chilli and Lemongrass Sauce Recipe :

• 1/2 cup red cayenne chili peppers
• 1/2 cup red bird eyes chili peppers
• 6 lemongrass stalks, use the soft white part only
• 6 cloves of garlic
• 6 shallots
• 1 tbsp dried prawn*optional
• 1 tbsp rice vinegar
• 2 tbsp fish sauce
• 4 tbsp or more vegetable oil
• Salt, pepper and palm sugar for taste
• 1 cup Water

How to make Spicy Vietnamese Chilli and Lemongrass Sauce:

• Soak the dried dried prawn, drain and process it until formed fine paste, set aside
• Process the all the chilli, lemongrass, garlic, and shallots until formed a fine paste, set aside
• Heat up the oil in a heavy bottom sauce pan until fragrant
• add the chilli paste and saute another 3 minutes
• Add the vinegar, fish sauce and season with salt, pepper and palm sugar
• Add the water and bring it to boil, simmer it until the liquid evaporates and the sauce thicken.

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