For the marinade, cut lemongrass into small pieces and crush with remaining ingredients, spread through a sieve. Score the sides of the fish and brush with marinade.
For the sauce, peel pineapple, cut into quarters, remove woody center. Cut off pineapple and grind coarsely with remaining ingredients.
Rub fish dry, season with salt, turn in cornflour to the other side. Fry on both sides for about five to ten minutes in hot oil until crispy.
Briefly soak rice paper individually in warm water, wrap in damp napkin. Arrange fish on a platter. Cut lime into slices, arrange with herbs, and bean sprouts and bring to table.
At the table, each person fills his/her rice paper of choice and rolls it up. The sauce is served separately for dipping.
Our tip: It is best to use fresh herbs for a particularly good flavor!
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