Pan-fried Fish with Lemongrass & Garlic

This dish was inspired by a recipe I found in Luke Nguyen's book "The Songs of Sapa" - he originally used tofu but I thought it would be great with fish, too and the results where more than satisfactory.

Pan-fried Fish with Lemongrass & Garlic

(serves 2)

- 2 fish fillets (I used Pangasius - you want something that is mild in flavour)

- 6 stalks lemongrass (white parts only), very finely chopped

- 2 cloves garlic, very finely chopped

- juice of 1/2 lime

- 1/2 teaspoon sugar

- pinch of salt

- pepper

Combine all the ingredients for the marinade in a small bowl, then rub onto the fish. Place fillets in a hot, well oiled pan and fry until both sides are golden brown. Serve with rice and a side of chinese broccoli.