Vietnamese Fried Fish with Lemongrass Coconut Curry

Ingredients:

• 600g cod, cut into small pieces
• 4-5 tbsp lemongrass, finely chopped
• 1 tbsp neutral oil
• 2 tsp paprika
• 1 tsp turmeric
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp cayenne
• ½ tsp salt
• Black pepper, to taste
• 1 jar Red Boat Vietnamese Lemongrass Curry
• ½ cup coconut milk

For serving:

• Cooked white rice
• Cilantro, chopped
• Fresh lime juice

Directions:

1. In a bowl, combine the cod pieces with lemongrass, paprika, turmeric, garlic powder, onion powder, cayenne, salt, and black pepper. Mix thoroughly.
2. Heat oil in a pan to a depth of about an inch. Fry the seasoned fish for about 5 minutes on each side, or until golden brown. Remove and let rest on a wire rack.
3. For the sauce, mix the Red Boat Lemongrass Curry Sauce with the coconut milk in a saucepan. Simmer for 3-5 minutes.
4. Serve the fried fish over white rice, topped with curry sauce, chopped cilantro, and a squeeze of fresh lime juice.

Recipe Source: Sylvia Nguyen from Nguyen Food Stall