Herb-Crusted Vietnamese Lemongrass Fish Fillets with Garlic
Savor the fresh and vibrant combination of herbs and lemongrass in these perfectly crusted fish fillets with a hint of garlic.
Preparation
Get these tasks done before you start cooking.
Marinating the Fish Fillets
- 1
Mix marinade
In a bowl, mix fish sauce, soy sauce, sugar, and lime juice.
- 2
Marinate fish
Place fish fillets in a shallow dish and pour marinade over them.
- 3
Refrigerate
Cover and marinate in the refrigerator for 30 minutes.
Preparing the Herb Crust
- 1
Combine ingredients
In a bowl, combine lemongrass, cilantro, mint, minced garlic, lime zest, and olive oil.
Tip: Be sure to chop the lemongrass very finely to prevent tough texture in the crust.
- 2
Form paste
Mix until the ingredients are well combined into a paste.
- 3
Rest herb paste
Set aside until ready to use.
Tip: Prepare the herb mixture while the fish is marinating to save time.
How to Make Herb-Crusted Vietnamese Lemongrass Fish Fillets with Garlic
Total time: 2 h · Yields 4 servings
- 1
Coat the Fish
Spread the herb crust evenly on one side of each marinated fish fillet.
- 2
Pan-sear
Heat a non-stick skillet over medium heat and sear the fish fillets, herb side down, for 3-4 minutes.
- 3
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.
Chef's Tips
Further reading
Frequently asked questions
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.
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