Vietnamese · Dinner
Crispy Whole Fried Fish (Gluten-Free)
A whole white fish is scored, coated in a gluten-free rice flour and cornstarch dusting, then deep-fried until the skin blisters and the flesh stays flaky. Finished with a tangy fish sauce, lime and chili dressing, scattered with scallion, cilantro and crushed peanuts, served with steamed rice.
$8
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
548Calories
35.6gProtein
26.4gFat
41.2gCarbs
9.2gSugar
2.1gFiber
1857mgSodium
73mgChol
3.8gSat Fat
550mgPotassium
60mgCalcium
2.1mgIron
1.8mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
low-cholesterol
gluten-free
Instructions
1
Prep
Score both sides of the whole white fish diagonally three times per side down to the bone, then pat completely dry and season inside and out with salt and black pepper.
2
Dredge
Whisk the rice flour, cornstarch and turmeric together on a plate, then coat the fish thoroughly on both sides and inside the cavity, shaking off excess.
3
Rest
Set the coated fish on a rack at room temperature for 10 minutes so the coating adheres to the skin.
4
Fry
Heat the vegetable oil in a wok over medium-high heat to 350°F, carefully lower the fish in, and fry 6–7 minutes per side until the skin is deep golden and blistered and the flesh flakes easily, turning once with two spatulas.
5
Plate
Lift the fish onto a wire rack to drain for 2 minutes, then set on a plate. Whisk together the fish sauce, lime juice, sugar, minced garlic, sliced chili and water. Spoon the dressing over the fish, scatter with sliced scallion, chopped cilantro and crushed peanut, and serve alongside the steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 17 oz240g, 1 whole cleaned and scaled fish whole white fish
- 6 tbsp48g rice flour
- 4 tbsp32g cornstarch
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 cup480ml vegetable oil, for frying
- 4 tbsp60ml fish sauce
- 4 tbsp60ml lime juice
- 2 tbsp24g sugar-white
- 2 clove2 clove garlic
- 22 chili-fresh
- 2 tbsp20g water, to loosen the dressing
- 22 scallion
- 4 tbsp16g cilantro
- 2 tbsp18g peanut
- 7 oz200g white-rice-cooked, to serve
