Crush the stalk of lemongrass with the flat side of a cleaver, then cut it into small pieces. Clean the fish and with a sharp knife slash diagonally across the body of the fish. Mix lemongrass, curry powder, salt and peppers. Put the redfish in the mixture, coat well, cover and refrigerate for one hour. Heat oil in a large skillet, and lightly sauté the garlic. Then place the redfish in the skillet, let brown very well before turning it over. (If the fish is not very brown it will fall apart.) Brown well on other side, and serve. From: Living and Cooking Vietnamese: An American Womans Experience  Posted by Syd Bigger. From Geminis MASSIVE MealMaster
collection at www.synapse.com/~gemini Yields: 2 Servings Yields: 2 Servings

 Seafood Cookbooks