How long can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 2 days.

Can I make this ahead?

The fish can be marinated a day in advance; cook it fresh for best results.

What can I substitute for lemongrass?

Use lemon zest or lemon balm for a similar citrusy note.

How can I make this dish spicier?

Add more sliced red chili to the herb crust or serve with a spicy chili sauce.

Can I use frozen fish for this recipe?

Yes, just make sure it’s fully thawed and patted dry before marinating.

Herb-Crusted Vietnamese Lemongrass Fish Fillets with Garlic

Name: Herb-Crusted Vietnamese Lemongrass Fish Fillets with Garlic
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: White fish fillets; Fish sauce; Soy sauce; Sugar; Lime juice; Lemongrass; Cilantro; Mint; Garlic; Lime zest; Olive oil; Soy sauce; Fish sauce; Brown sugar; Rice vinegar; Red chili; Lime wedges; Cilantro leaves

A fragrant and flavorful Vietnamese-inspired fish dish

Savor the fresh and vibrant combination of herbs and lemongrass in these perfectly crusted fish fillets with a hint of garlic.

1 h 30 min
4
Intermediate

Ingredients

For the Fish Fillets

White fish fillets

4 (tilapia or cod), skinless and deboned

Fish sauce

2 tbsp

Soy sauce

1 tbsp

Sugar

1 tbsp

Lime juice

Juice of 1 lime

For the Herb Crust

Lemongrass

2 stalks, finely chopped

Cilantro

1 bunch, finely chopped

Mint

1 bunch, finely chopped

Garlic

3 cloves, minced

Lime zest

Zest of 1 lime

Olive oil

1 tbsp

For the Cooking Sauce

Soy sauce

2 tbsp

Fish sauce

1 tsp

Brown sugar

1 tbsp

Rice vinegar

1 tsp

For the Garnish

Red chili

1, thinly sliced

Lime wedges

Cilantro leaves

For garnish

Preparation

Marinating the Fish Fillets

Mix marinade

In a bowl, mix fish sauce, soy sauce, sugar, and lime juice.

Marinate fish

Place fish fillets in a shallow dish and pour marinade over them.

Refrigerate

Cover and marinate in the refrigerator for 30 minutes.

Preparing the Herb Crust

Combine ingredients

In a bowl, combine lemongrass, cilantro, mint, minced garlic, lime zest, and olive oil.

Be sure to chop the lemongrass very finely to prevent tough texture in the crust.

Form paste

Mix until the ingredients are well combined into a paste.

Rest herb paste

Set aside until ready to use.

Prepare the herb mixture while the fish is marinating to save time.

Cooking Process

Coat the Fish

Spread the herb crust evenly on one side of each marinated fish fillet.

Pan-sear

Heat a non-stick skillet over medium heat and sear the fish fillets, herb side down, for 3-4 minutes.

Bake

Transfer the seared fish to a baking dish, drizzle with the cooking sauce, and bake at 375°F (190°C) for 10-15 minutes until cooked through.

Plating & Serving