Vietnamese · Dinner
Crispy Whole Fried Fish
A whole white fish scored, fried until the skin turns shatteringly crisp, and finished with a bright Vietnamese dressing of fish sauce, lime juice, sugar, garlic and chili. Fresh herbs and quick pickled vegetables scatter over top, with steamed rice served alongside to catch the sauce.
$8
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
36.8gFat
28.1gCarbs
14.2gSugar
2.9gFiber
1680mgSodium
108mgChol
5.1gSat Fat
890mgPotassium
95mgCalcium
2.4mgIron
2.1mcgVitamin B12
18.5mgVitamin C
gluten-free
protein-rich
sweet-heat
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Pat the white fish dry, score both sides diagonally 3 to 4 times down to the bone, then dust all over with cornstarch and salt.
2
Fry
Heat vegetable oil in a wok over medium-high heat until shimmering. Carefully lower in the fish and fry 5 to 6 minutes per side until skin is golden, blistered, and flesh flakes easily at the bone.
3
Whisk
In a small bowl, whisk together fish sauce, lime juice, sugar, water, minced garlic and sliced chili until sugar dissolves completely.
4
Build
Scatter bean sprouts, cilantro, mint, scallion and pickled carrot over the fried fish on a plate.
5
Plate
Spoon the nuoc cham sauce over the fish just before serving to keep the skin crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g whole white fish, scaled and gutted
- 4 tbsp4 tbsp cornstarch
- 1/2 tsp1/2 tsp salt
- 1 cup240ml vegetable oil, for frying
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp sugar-white
- 2 tbsp2 tbsp water
- 2 clove2 clove garlic
- 11 chili-fresh
- 1/2 cup50g bean-sprout
- 4 tbsp4 tbsp cilantro
- 4 tbsp4 tbsp mint
- 44 scallion
- 4 tbsp4 tbsp carrot, quick-pickled in 1 tbsp rice vinegar
