Lemon grass is one of my favorite spices. This one goes so well with fish. This is my Mum’s recipe and she used to make it the Chinese way but I told her I want her Lemon grass shallots sauce to go with grill Cod and serve as a Western dish and it turned out to be awesome!
2 pieces x 200gms of cod fillet
1 tb vegetable oil
1 ts oysters sauce
½ bullion chicken stock
2 ts sugar
2 stalk of lemon grass
6 bibs garlic
Preparation for sauce:
Dice lemon grass, sliced shallots and garlic and pound till very fine in pastel and mortar. Add oyster sauce, chicken stock and sugar and mix well. Scoop up 1 table spoon to marinate the cod fille. Heat sauce pan with oil and add balance of mixture and sauté till fragrant. Turn off heat. Side the pan aside.
Grill Cod fillet:
Marinate cod fillet with 1 table spoon of the uncooked sauce mixture for 30 to 40 minutes, uncovered at room temperature. Spray a light coat of vegetable oil to the grill pan. Heat the grill pan and place the cod fillets on the pan. Cook the fish for 3 mins on each side or until lightly brown. Check the center of the fish for doneness. The color should be barely opague. Remove the fish from the grill pan and transfer to serving plate. Heat up the cooked sauce mixture in the sauce pan and pour onto the code fillets and serve immediately.
I served the cod with bean sprout shoots and crusty freshly baked baguette. For those who do not like green taste of fresh bean sprout shoots, lightly stir fry it with garlic and oyster sauce.