Snapper in Sour Lemongrass Broth

Snapper in Sour Lemongrass Broth


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About this recipe: Snapper is cooked in a fragrant lemongrass and sour tamarind broth. Serve with rice.

Kim Abdullah

Serves: 6 

  • 1 tablespoon vegetable oil
  • 8 spring onions, chopped
  • 6 cloves garlic, crushed
  • 1/2 teaspoon dried crushed chillies
  • 1/2 teaspoon ground turmeric
  • 1.25 litres water
  • 6 stalks lemon grass, ground
  • 4 tablespoons tamarind juice
  • salt to taste
  • 900g red snapper fillets, cut into 2cm pieces

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Heat oil in a large saucepan over medium heat. Mix in spring onions, garlic, crushed chillies and turmeric. Cook and stir until the onions are tender, about 5 minutes. Pour water into frying pan, and mix in lemon grass and tamarind juice. Season with salt. Bring the mixture to a boil.
  2. Stir snapper into boiling mixture. Cook 10 minutes, or until fish pieces are easily flaked with a fork.

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