Tuesday, May 6, 2014

Ca Chien Xa Ot (Fried Fish with Lemongrass and Chili Pepper)

Ca Chien Xa Ot (Fried Fish with Lemongrass and Chili Pepper)

3 White Perch Fish
1 1/2 cup Lemongrass
1 Hot Chili Pepper
2 Tbsp. minced Garlic
2 tsp. Salt
Frying Oil
1 Tbsp. Turmeric Powder
2 Tbsp. minced Garlic
1 Garlic Clove
1/2 tsp. Turmeric Powder

Cut slits on both sides of 3 clean White Perch Fish. Marinate the Fish with Salt, stick it in between the slits and inside the Fish.
Cover with plastic wrap and put in the fridge for about 3 hours. Mince some Lemongrass, you need about 1 1/2 cup.
Mince in 1 Hot Chili Pepper or more if you like spicy. Put in a bowl and set aside.
After 3 hours of marinating the Fish.  Rinse with water and set aside. In a bowl, pour 1 1/2 cup minced Lemongrass with Hot Chili Pepper. 
Add 2 Tbsp. minced Garlic. Add 2 tsp. Salt. Add 1 Tbsp. Turmeric Powder. Mix well, then marinate the Fish with the mixture.  Spread it between the slits and inside the fish.
Let it marinate for about 45 minutes.  After 45 minutes, in a large skillet pour in some Frying Oil. Put in 1 Garlic Clove, once it starts to form bubbles. Add in 1/2 tsp. Turmeric Powder.
Put in the Fish. When it turns golden, remove from heat and place on a plate.


  1. This looks very flavorful. My son and husband love everything with a little (or a lot) of heat. Especially fish.

  2. Yum! Looks amazing. :)