Dinner

Cá Nướng—Pan-Seared Whole Black Seabass with Charred Lemongrass Emulsion, Crispy Shallots & Bitter Melon Slaw

Name: Cá Nướng—Pan-Seared Whole Black Seabass with Charred Lemongrass Emulsion, Crispy Shallots & Bitter Melon Slaw
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 2 servings
Ingredients: 2 whole black seabass (12–14 oz each), gutted, scaled, patted dry; 1½ tbsp fish sauce; 2 tbsp lime juice; 1 tsp turmeric powder; ½ tsp white pepper; Sea salt; 3 tbsp neutral oil, divided; FOR LEMONGRASS EMULSION: 3 stalks lemongrass (white part), chopped; 2 garlic cloves; 1 tsp turmeric; ¼ cup fish stock or water; 2 tbsp fish sauce; 1 tbsp tamarind paste; 1 tbsp palm sugar; 2 tbsp butter; 1 bird's eye chili, sliced; FOR CRISPY SHALLOTS & GARLIC: 3 shallots, thinly sliced; 4 garlic cloves, thinly sliced; 2 tbsp neutral oil; Pinch sea salt; FOR BITTER MELON SLAW: 1 medium bitter melon (about 8 oz), seeds removed, sliced paper-thin on mandoline; 1 tbsp lime juice; 1 tsp fish sauce; ½ tsp palm sugar; 1 fresh bird's eye chili, minced; 2 tbsp fresh cilantro, chopped; 2 tbsp fresh mint, chopped; Microgreens for garnish; Fresh Vietnamese mint and cilantro for plating

A whole black seabass (skin-on, gutted) is seasoned with turmeric and lemongrass, pan-seared until skin crisps and meat stays buttery. It's served over a velvety charred lemongrass emulsion infused with fish sauce and tamarind, topped with fried shallots and crispy garlic, alongside a bright bitter melon slaw dressed in lime and bird's eye chili. Vietnamese summer cooking elevated to chef's table.

535calper serving 61gprotein 4gcarbs 29gfat 25min prep 55min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this