Fish with Lemongrass and Ginger

Asian Fusion with Latin American Notes
Saffron Meets Cilantro, Coconut, Lemongrass

Cooking Thai dishes with Tiparos fish saue

Fish Sauce

This Fusion recipe makes enough to serve four persons.  It takes about half an hour to prepare, another half hour to marinate, and about ten minutes to cook. Goes well with Saffron Rice. Another way to use Lemongrass.

Fish with Lemongrass and Ginger

Asian Fusion


Lemongrass, spice from Southeast Asia


½ pound Catfish Fillets
½ pound fresh large Shrimp (18 to 22 count)
2 Green Onions
2 stalks Lemongrass
1 finger Ginger root. about an inch long
1 pinch Saffron threads
1 tablespoon Chili Paste
2 tablespoons Peanut Oil or other Vegetable Oil
1 medium Onion
½ cup thick unsweetened Coconut Milk
1 small bunch Cilantro
Few Green Onion tops for garnish


Cooking with Coconut Milk

Coconut Milk

First,  remove bones and skin from Catfish.  Cut into pieces a quarter-inch thick and about 2 inches square.  Shell and devein the Shrimp.  Reserve both Fish and Shrimp in the refrigerator until cooking time.

Clean the Green Onions and slice the white parts as thinly as possible.  Set aside  Chop the green parts and seer aside separately.

Use only the white part of the Lemongrass.  First smash it with a mallet or the side of a cleaver, then cut crosswise, as finely as possible.  Set aside

Peel the Ginger and cut into thin  julienne.

Clean, peel and mince the Onion finely.

Clean the Cilantro well and chop for use as a garnish.  Set aside to dry well before cooking time.

Put the Fish and Shrimp in a large glass bowl. Put half the Green Onions, Lemongrass and  Ginger in with the Fish and Shrimp and mix to distribute.

Put the Saffron, Chili Paste and Fish Sauce in with the Fish-Shrimp mixture, Mix well.  Cover with plastic wrap.  Marinate in the refrigerator half an hour.

When ready to cook.  Head a heavy wok until it is hot.  Then put in the Oil and heat until it is sizzling hot.  Reduce fire to low, add minced Onion Sauté gently until the Onion becomes transparent.

Add the Fish-Shrimp mixture, rise the fire to medium and sautéê for about 2 minutes, u ntil the Shrimp start to curl and look cooked.

Add the Coconut Milk.  Stir carefully.  Bring to a simmer, then reduce the fire and simmer another 2 minutes.  Be careful not to overcook the Fish or Shrimp.

This dish goes best spooned over Saffron Rice, with the chopped Coriander and Green Onion tops as a garnish.

1 thought on “Fish with Lemongrass and Ginger

  1. Pingback: Lemongrass, Southeast Asiian cuisine's secret ingredient | Pacific Rim Gourmet

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