Vietnamese Lemongrass Baked Cod | Cá Nướng Giấy Bạc

Preheat the oven to 200 °C. Rinse the jasmine rice thoroughly in cold water, then cook in twice the amount of lightly salted water covered with a lid over low heat for about 12 minutes until tender.

Prepare the aromatic marinade: peel away the tough outer layers of the lemongrass and finely chop the tender inner core. Finely grate or crush the peeled shallots, garlic, and fresh ginger. In a small bowl, mix together the lemongrass, shallots, garlic, and ginger with the fish sauce, cane sugar, one tablespoon of sunflower oil, and a pinch of salt and pepper.

Rinse the cod fillets and pat them thoroughly dry with paper towels. Cut into larger, even portions and coat both sides with the seasoned lemongrass marinade. Let rest in the refrigerator for 10 minutes so the flavours infuse.