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Fish with Lemongrass & Garlic

ish with Lemongrass & Garlic Recipe at Newsinstore.pk

Do you love consuming fish? This is an awesome quick-fix recipe, can be a great addition to your menu. Not just it is nutritious but full of mouth watering juicy flavours. If you want to keep your cooking schedule easy, yet with delicious light and tasty combination, this one-pot dish is good to go! I’m sure you will love the experience.

Ingredients for Fish with Lemongrass & Garlic: 2 serving 

  • Fish fillets  2 pieces (any boneless fish) 
  • Butter 2 1/2 tablespoon 
  • Cooking oil 1 tablespoon 
  • Garlic clove 2-3 
  • Cumin seeds ½ teaspoon 
  • Turmeric ¼ teaspoon 
  • Black pepper to taste 
  • Salt to taste 
  • 1 Lemon for juice and zest 
  • Lemongrass 2″ long piece , optional 
  • Lime leaves 2 (optional)

Read more: Delicious Homemade Caramel Tarts

Preparation:
  1. Wash and clean fish properly then pat dry on clean kitchen towel to remove excess water/moisture. 
  2. Sliced the garlic (don’t chop)
  3. Prepare the lemon zest and juice and keep them aside  in separate bowls
  4. Sliced the lemongrass or just cut it in length wise.
  5. In a clean cooking pan add oil and butter when butter is melted, add garlic, spices , salt and pepper and lemongrass, lime leaves, add fish and cook on medium heat, 3 minutes on each side or until fish is done to your preference, add lemon juice and lemon zest and serve immediately with plain boiled rice.
  6. Garnish with a slice of lemon if you prefer.  

Tip: If you want to serve later then don’t add lemon juice and lemon zest when you cook they lose their freshness, Before serving, warm the fish on high heat for few seconds add lemon juice and zest. Serve hot.

Try this delicious easy to cook recipe and share your feedback. If there is any ambiguity, feel free to comment. You can also write to me at cheffarah@newsinstore.pk or follow us on Facebook.

Chef Farah Zubair
Chef Farah Zubair
Faraah Zubair holds a degree in Mass Communication but her love for food was destined. Her culinary journey started in Thailand after completing a specialised cooking course from the Blue Elephant Cooking School in Bangkok. She travelled extensively and served in a number of countries from Thailand to Egypt, Jordan and later in Beirut. After acquiring Culinary Certification from the Jordan University of Hospitality Management, she moved to Lyon for her Bachelor's in French Pastry at Ecole Nationale Supérieure de la Pâtisserie (ENSP) France. Alongside, Farah is a Pastry Chef at a Restuarant - Le Mercière, Lyon France

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