For ➍1 stalk of lemongrass
500 g white fish fillets (e.g. cod)
2 tbs sunflower or other vegetable oil
1.5 tbs fish sauce
1 shallot, finely chopped
1 red chilli pepper, without seeds & chopped
4 cloves of garlic, thinly sliced
freshly ground black pepper
pak choi*
rice
Preheat the oven to 200°C.
Remove the outer hard leaves from the lemongrass. Chop the white part and discard the rest.
Place the fish, skin side down, in a shallow baking dish or roasting pan. Mix 1 tbs of the oil with the fish sauce, the shallot, the chilli and the lemongrass, season with pepper and pour evenly over the fish, so that it gets a nice layer of sauce. Bake the fish in the oven for 15 to 20-25 m, or until done.
Just before the fish is ready, heat the rest of the oil in a small frying pan. Add the garlic and fry slowly and at a lower temperature/4-5/ golden brown without burning. If necessary, add some water or cooking liquid from the pak choi.
Pour the hot oil with garlic over the cooked fish and serve immediately.
Serve the fish with rice and green vegetables, such as spinach or pak choy.
*Cut the pak choi into green and white pieces. Wok the white, harder, pieces for 3-5 m. Add the green parts and wok for another 1-3 m.
