Photograph of the finished Cá lóc xào lưu ly

Vietnam · Cá lóc xào lưu ly nghệ sả

Cá lóc xào lưu ly

40 min Hands-on time + 20 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Snakehead fish fillet Snakehead fish fillet 880 g
  • Photograph of Turmeric powder Turmeric powder 12 g
  • Photograph of Lemongrass Lemongrass 100 g
  • Photograph of Bell pepper Bell pepper 4
  • Photograph of Onion Onion 1.6
  • Photograph of Fish sauce Fish sauce 60 ml
  • Photograph of Cornstarch Cornstarch 48 g
  • Photograph of Oil Oil 120 ml
  • Photograph of Sawtooth coriander Sawtooth coriander 32 g
  • Photograph of Chilli Chilli 8
  • Photograph of Steamed rice Steamed rice 800 g

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.
Start cooking