Cod Fillet in Lemon Grass Shallot Sauce

Preparation for sauce:

Combine lemon grass, sliced shallots and garlic and pound till very fine in pestle and mortar. Add oyster sauce, chicken bouillon and sugar and mix well. Scoop up 1 tablespoon to marinate the cod fillet. Heat sauce pan with oil and add the remainder of the mixture and saute till fragrant. Turn off heat. Set the pan aside.

Grill Cod fillet:

Marinate cod fillet with 1 table spoon of the uncooked sauce mixture for 30 to 40 minutes, uncovered at room temperature.

Spray a light coat of vegetable oil into the grill pan. Heat the grill pan and place the cod fillets on the pan. Cook the fish for 3 minutes on each side or until lightly brown. Check the center of the fish for doneness. The color should be barely opaque.

Remove the fish from the grill pan and transfer to serving plate. Heat up the cooked sauce mixture in the sauce pan and pour onto the cod fillets and serve immediately.

I served the cod with bean sprout shoots and crusty freshly baked baguette. For those who do not like green taste of fresh bean sprout shoots, lightly stir fry it with garlic and oyster sauce.