Mekong Fish Fry With Nuoc Cham Recipe

Name: Mekong Fish Fry With Nuoc Cham
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fillets of swai (or catfish) equal to 1 pound; 1 1/2 cups Rice Krispies; 1/4 cup toasted rice flour; 1 teaspoon ground Korean pepper or cayenne; Peanut oil; sea salt; Nuoc cham for dipping as follows,; 1/2 cup Nuoc Nam fish sauce (we like 3 Crabs); 1/4 cup rice vinegar; 1 dried hot pepper seeded and chopped (bird chile would be good. Use too depending on your heat threshold); garlic cloves, chopped; juice from one squeezed lime; 1 teaspoon sugar (coconut palm if available)

Servings: persons

2 fillets of swai (or catfish) equal to 1 pound
1 1/2 cups Rice Krispies
1/4 cup toasted rice flour
1 teaspoon ground Korean pepper or cayenne
Peanut oil
sea salt
Nuoc cham for dipping as follows,
1/2 cup Nuoc Nam fish sauce (we like 3 Crabs)
1/4 cup rice vinegar
1 dried hot pepper seeded and chopped (bird chile would be good. Use too depending on your heat threshold)
garlic cloves, chopped
juice from one squeezed lime
1 teaspoon sugar (coconut palm if available)

1
In a food processor grind up the Krispies to the texture of bread crumbs
2
Set up your fry station by beginning with one pan with the rice flour and ground hot pepper and a second pan with the Rice Krispy crumbs
3
Meanwhile in a deep pan (preferably cast iron) or your fryolater heat 3a of peanut oil to a temperature of 375F
4
Cut the swai into large pieces and dredge each first in the rice flour and then in the Krispy mix. Fry until nice and golden and drain on paper towl. Season with sea salt.
5
Combine all of the nuoc cham ingredients and portion out into individual dipping bowls

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 fillets of swai (or catfish) equal to 1 pound, 1 1/2 cups Rice Krispies, 1/4 cup toasted rice flour, 1 teaspoon ground Korean pepper or cayenne, and more.

Yes, Mekong Fish Fry With Nuoc Cham falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mekong Fish Fry With Nuoc Cham

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