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Ingredients
- 500g (1 lb) pangasius fillet
- Salt, sugar, black pepper
- A tablespoon of chopped onion
- A tablespoon of chopped garlic
- 8 lemon grass pieces*, 10 cm (4’’) long
- 1 red chilli, seeded and sliced
- 1 cup of sweet and sour sauce
- 1/2 cup of coriander leaves, onions
Sweet and Sour Sauce
- 3 cloves garlic, finely chopped
- 1 tablespoon of oil
- 2 tablespoons of sliced shallots
- 2 picked shallots sliced
- 1 small carrot, diced
- 1 medium red chilli, diced
- 2 tablespoons of sugar
- Salt, pepper
- 1 teaspoon of tomato sauce
- 1/4 cup of vinegar
- 1 tablespoon of cornstarch mixed with a teaspoon of water
Pangasius paste on lemon grass
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A traditional and real yummy Vietnamese appetizer of Pangasius with lemon grass.
Serves
4 persons
Directions
Pangasius:
- Season pangasius fillet with salt, sugar, seasoning powder, black pepper, onion, garlic and coriander leaves. Grind or pound the seasoned mixture.
- Using the oil, divide the ground mixture into many parts, then paste the pangasius around the lemon grass until tight. Then grill over medium charcoal heat until crisp.and slightly browned.
- Serve with chilli, sweet and sour sauce and salad.
Sauce:
- Sauce garlic in oil until slightly coloured.
- Add sliced shallots, pickled shallots, carrot, chilli, sugar, salt and pepper to taste.
- Keep frying, add tomato sauce and vinegar.
- Bring combination to the boil and cornstarch mixture.
- Reduce heat, stir and simmer for 1 minute.
Helpful hints:
Although the pounding is normally done in a mortar, you can use a blender or a food processor. Crab and shrimp is good substitute for fish. If grilling is not possible, deep fry in the boiling oil until browned.
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