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Cá Chiên | Vietnamese Fried Fish (Easy & Crispy)
Cá Chiên, or Vietnamese Fried Fish, is a beloved comfort dish known for its crispy golden crust and tender, juicy fish. Here’s a simple recipe for Cá Chiên, featuring a delightful twist: Nước Mắm Ngò (Cilantro Fish Sauce) from my hometown of Nha Trang, which adds a refreshing, herby flavor to every bite.
Cook Time
mins
Servings: 2 people
Course:
Main Course
Cuisine:
Vietnamese
Ingredients
Fried Fish
- ⅔ pound red tilapia fillets (catfish, salmon...) (300g)
- salt (to taste)
- ground black pepper (to taste)
- 1 tbsp cornstarch (tapioca starch/potato starch)
- cooking oil
Cilantro Fish Sauce
- 1 handful fresh cilantro
- 1 tbsp fish sauce (to taste)
- 1 tbsp sugar (to taste)
- 1 big clove garlic
- chili peppers (to taste)
Instructions
- Pat the fish fillets dry with paper towels, then season both sides with salt and pepper.
- Lightly coat fish fillets with cornstarch for an extra-crispy crust.
- Fry the fillets over medium heat, placing them skin side down first, until they are golden and crispy. Flip the fish and continue cooking until both sides are evenly crisped and thoroughly cooked.
- To make the dipping sauce, combine cilantro, garlic, chili pepper, and sugar in a mortar and pestle (or food processor) and grind into a paste. Mix in fish sauce and lime juice, adjusting the flavors to your liking.
- Enjoy the fried fish with the cilantro dipping sauce, paired with steamed rice and a light Vietnamese soup (canh) for a warm and authentic family meal.
Cup of Yum