Vietnamese · Dinner
Crispy Whole Fried Fish (Low-Calorie)
A whole white fish is scored and seasoned with garlic, ginger and turmeric, then oven-roasted at high heat with a light cornstarch dusting to mimic frying without deep oil. Finished with a bright fish-sauce-lime dressing, fresh chili and scallion, it delivers Vietnamese crisp-skin flavor for meaningfully fewer calories.
$7
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
328Calories
38.2gProtein
7.9gFat
16.8gCarbs
7.6gSugar
1.4gFiber
1180mgSodium
92mgChol
1.3gSat Fat
680mgPotassium
55mgCalcium
1.6mgIron
2.1mcgVitamin B12
14mgVitamin C
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Pat the fish dry, score both sides diagonally three times to the bone, and rub with minced garlic, grated ginger, turmeric, salt and pepper; let sit 10 minutes.
2
Dredge
Dust the fish lightly on both sides with cornstarch, shaking off excess so only a thin translucent coat remains.
3
Roast
Place the fish on a wire rack over a lined baking sheet, brush both sides with vegetable oil, and roast at 450°F (230°C) for 12 minutes until the skin begins to blister.
4
Flip
Turn the fish carefully with a wide spatula and roast for 10–13 minutes more until the skin is golden and flesh flakes easily.
5
Whisk
In a small bowl, whisk together the fish sauce, lime juice and sugar until the sugar dissolves completely.
6
Finish
Stir the thinly sliced chili and half the thinly sliced scallion into the dressing so the chili releases its aroma.
7
Plate
Transfer the whole fish to a serving plate, spoon the dressing over the top, and scatter with remaining scallion and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g whole white fish, cleaned and scored
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 1 tsp1 tsp turmeric-ground
- 2 tbsp2 tbsp cornstarch
- 2 tsp2 tsp vegetable-oil, for brushing
- 2 tbsp2 tbsp fish-sauce
- 2 tbsp2 tbsp lime-juice
- 2 tsp2 tsp sugar-white
- 22 small chili-fresh
- 22 scallion
- a few sprigs cilantro, for garnish
- a pinch of salt
- a pinch of black-pepper
