Vietnamese Turmeric & Lemongrass Fried Fish Fillets (Ca Chien Sa Nghe)

Step 1

In a small bowl, mix together salt, fish sauce, sugar, ground black pepper, turmeric powder, lemongrass, garlic and vegetable oil (2 tablespoons). Marinate fillets with mixture for at least 15 minutes or overnight in the fridge.

Step 2

When ready to fry, lightly dust fillets with corn starch. Tap off excess.

Step 3

Using a large non-stick skillet, add a thin layer of oil and heat on medium-high. Add fish fillets and pan-fry for 2 minutes per side. You may have to fry in two batches depending on the size of your skillet. Transfer fried fillet to a wire rack to drain excess oil. Serve immediately with rice or noodles for a complete meal.