Spicy Fried Snapper
- Ready In:
- 50mins
- Ingredients:
- 6
- Serves:
-
1-2
ingredients
- 1⁄2 lb red snapper
- 2 tablespoons chopped lemongrass (fresh or frozen)
- 1 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon turmeric powder
- 1 tablespoon chicken flavor instant bouillon, Maggi brand name
- 4 ounces cooking oil
directions
- Seasoning: mix lemongrass, chili pepper, tumeric powder & chicken bouillon together.
- Cut a few lines on the surface of snapper: this will help the snapper absorbs the seasoning easier.
- Apply the above season all over snapper. Leave it from 15-30 minutes The more you leave, the taste will be great.
- Heat the pan, pour the oil. Leave it few minutes until the oil turns hot. Put the snapper into the pan, after 5 minutes, turn to another side for another 5 minutes. Reduce hit to medium, check it often to make sure it is not burning. Depends on the side of snapper, fry it within 15-20 minutes or until completely cooked.
- Serve with white rice.
- NOTE: I prefer to use fresh lemongrass as it is strong smell & taste. The frozen lemongrass will not bring to you the authentic taste & smell of this dish. - I always use chicken bouillon to season all my foods as it does not make your food salty like salt and very easy to season the food too.
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