Vietnamese · Dinner
Crispy Whole Fried Fish (Low-Chol)
A whole white fish fillet is scored, seasoned and shallow-fried in minimal oil until the skin turns crackling-crisp while the flesh stays flaky, then finished with a tangy Vietnamese dressing of lime juice, fish sauce, garlic, chili and sugar, plus scattered herbs and pickled carrot for brightness and crunch.
$7
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
392Calories
34.8gProtein
16.9gFat
22.1gCarbs
8.4gSugar
1.6gFiber
1211mgSodium
68mgChol
2.5gSat Fat
720mgPotassium
68mgCalcium
2.1mgIron
2.4mcgVitamin B12
18mgVitamin C
low-cholesterol
low-calorie
low-chol
Instructions
1
Prep
Pat the fish fillet dry with paper towels, score the skin diagonally in three shallow cuts, and dust both sides evenly with cornstarch, shaking off excess.
2
Fry
Heat the vegetable oil in a nonstick skillet over medium-high heat and lay the fish skin-side down; fry 4–5 minutes until the skin is deep golden and crisp.
3
Fry
Flip the fish carefully and fry the second side over medium heat for 3–4 minutes until the flesh turns opaque and flakes easily when pressed.
4
Rest
Transfer the fish to a plate lined with paper towel and rest for 10 minutes.
5
Plate
Set the fish on a plate, scatter carrot, cilantro and mint over the top, spoon the dressing over and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet, skin scored diagonally
- 4 tbsp4 tbsp cornstarch, for dusting
- 2 tbsp2 tbsp vegetable oil, for shallow-frying
- 2 tbsp2 tbsp fish sauce
- 3 tbsp3 tbsp lime juice
- 2 tsp2 tsp sugar-white
- 4 cloves4 cloves garlic
- 22 chili-fresh
- 4 tbsp4 tbsp water
- 1/2 cup50g carrot, julienned
- a small handful cilantro
- 44 mint leaves
