Pan Seared Lemongrass Cod

Growing up, fish and seafood were often on the dinner table.  One of my Mom's go-to fish dishes is
CÁ ĐÙ CHIÊN SẢ ỚT (fried fish with lemongrass & chili).  Mom marinated the fish with lemongrass, chili, garlic, and fish sauce before frying them. This is a quick and easy version of the dish. I am using cod fish filet instead of whole fish.  I do like to eat the whole fish with head, tail and skin intact, but Mom’s method of cooking the fish takes too long.  I am not a fan of fast food, but I am a fan of food FAST and this recipe is easy and fast.  No need to marinate the fish.  I like the cooking technique of basting (pouring the fat/butter over the fish).  I have had fish basted with butter and basil served with pasta and veggies at restaurant.  Lemongrass has a wonderful citrus aroma, however cooking too long will remove the lovely aroma and burn the lemongrass. 

Recently, I found finely chopped lemongrass in the freezer section and have been using it in most of my dishes.  I use fresh stalk lemongrass for soup and curry recipes.  For fish dishes and marinating meat, I find that the finely chopped frozen lemongrass works perfectly well and it’s fast. 

The pan-seared lemongrass Cod is quick and easy to make and the taste is fantastic!  You can serve this fish with white rice, cucumber, or over steamed vegetables. I am serving the lemongrass fish with rice paper.  Set the fish, rice paper and all the fixings on the table.  Get a little assembly line going with a family member to see who will quickly wrap and roll the perfect roll.  Serve with a vibrant pineapple pungent dipping sauce.  Each bite has all the elements of Vietnamese cuisine (fresh, tangy, spicy, sweet, and salty) and the use of butter added the rich and delicious flavor. Enjoy!