Cá lóc xào lưu ly

Method

1. 1 Cut the snakehead fish fillets into 3 cm pieces, then marinate them with turmeric, chopped lemongrass, and cornstarch for 20 minutes.
2. 2 Pan-fry the fish for 2 minutes on each side, then remove it to a separate pan so the fish doesn't fall apart when you stir-fry the vegetables.
3. 3 Sauté the onions and tricolor bell peppers for 2 minutes until they are still crisp and retain their vibrant color.
4. 4 It is the strips of green, red, and yellow bell peppers interspersed with turmeric that give the dish its colorful appearance.
5. 5 Add the fish, season with fish sauce, then shake the pan for 40 seconds and sprinkle with sawtooth coriander and chopped chili peppers.