A red tilapia fish absorbs all flavors easily, such as a zesty grassy lemongrass and the classically southeast asian blend of garlic, galangal and ginger. The trick is not to use all on the fish, or in the sauce. Spilt the mixture and marinate the fish in one part of magical blend, and use the other to make an oozy sauce. For balance, chef jack lee tips gac fruit and sweet, fragrant rice wine into the mix and them in hot oil with a juicy fish. Super healthy, and so good with white rice.
