Pomfret Recipes

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Deep-Fried Fish with Lemongrass Recipe

Deep-Fried Fish with Lemongrass

01.05.12 by Jackie

Since I gave birth, I've been eating for my baby girl. I’m a sucker for old wives' tales, and anyone who tells me a certain food enhances lactation for breast-feeding mothers I rush into the kitchen and make it. I don’t know if they work, but at least some of them taste good!

One in particular comes from my Aunt Danielle. She suggested that boiled sweet potato leaves were great for mothers to produce milk. I was able to find the greens at an Asian market in San Jose. At the store, I saw that fresh pomfret fish (cá chim trang in Vietnamese) was available. I bought some and fried the whole fish in a small amount of oil in a shallow pan. The preparation is very simple; the fish is coated with a mixture of seasoned rice flour and lemongrass.  



The texture from the crispy skin of the fish contrasts well with the boiled sweet potato leaves, which taste similar to spinach, but with a thicker, more velvety texture (the texture is close to rau mồng tơi).


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