To prevent scorching the lemongrass and garlic, fry the fish on low heat then crank it up towards the end to crisp up the skin. Minced lemongrass and garlic in hot oil releases the most amazing aroma but you have to be careful as they burn quickly. Red pepper flakes are added for a spicy version. The marinade is a simple mixture of lemongrass, garlic, salt, pepper and a bit of ground turmeric for color. Fried Fish with Lemongrass or Cá Chiên Sả is the simplest way to have fish in everyday Vietnamese home cooking. The fried fish that didn't make it onto our dinner plates that sad Summer night of 1991 was Vietnamese Fried Fish with Lemongrass. My note-taking eventually turned into this blog. To overcome this, I began rigorously practicing, meticulously taking down notes and logging them as I cook/burn various Vietnamese dishes in my tiny kitchen. I didn't know a lot of stuff and I was 25 years old. My 9-year-old heart sank straight to the floor. From then on, I stuck to watching my parents on the sidelines or helped them with small tasks in the kitchen.
Unimpressed, she took the pan off the stove and slid the fish from the pan right into the trash. I desperately patched up the broken pieces before mom came back to the kitchen but the best I could do resembled road kill. But instead of keeping it whole and beautiful, it broke apart in multiple places. What could possibly go wrong? I didn't mind the self lesson on water and hot oil, but when it came time to flip the whole fish, as you can imagined, it didn't go well for 9-year-old me. I flipped the fish, like mom instructed. It was my first time at doing big girl stuff in the kitchen, and I was asked to fry a whole fish. " Oh boy! Oh boy! It's going to be so much fun!" I thought.
I jumped at the opportunity to finally help her in the kitchen.
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