Vietnamese Lemongrass Fish Rice Bowl
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Succulent fish infused with fragrant lemongrass and served over steaming jasmine rice, topped with a zesty and tangy fish sauce dressing. Delight your taste buds with this authentic Vietnamese dish that balances savory, sweet, and aromatic flavors.
ingredients
- 1 lb white fish fillets (such as tilapia or cod)
- 2 lemongrass stalks, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 4 cups cooked jasmine rice
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- Fresh cilantro, for garnish
- Lime wedges, for serving
steps
- 1.
In a bowl, combine lemongrass, garlic, fish sauce, soy sauce, lime juice, brown sugar, and vegetable oil.
- 2.
Marinate the fish fillets in the mixture for 20 minutes.
- 3.
Preheat the grill or grill pan over medium-high heat.
- 4.
Grill the fish on each side for 3-4 minutes or until cooked through.
- 5.
Remove the fish from the grill and let it rest for a few minutes before slicing into strips.
- 6.
Divide the cooked jasmine rice among four bowls.
- 7.
Top each bowl with cucumber slices, julienned carrot, and grilled fish strips.
- 8.
Drizzle the fish sauce dressing over the ingredients.
- 9.
Garnish with fresh cilantro and serve with lime wedges.
