Vietnamese Crispy Fish Recipe

Name: Vietnamese Crispy Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1 pound) whole red snapper; sea salt to taste; 1/4 cup vegetable oil, divided; 6 tomatoes, seeded and coarsely chopped; 2 bird's eye chiles, seeded and finely sliced; 3 cloves garlic, chopped; 6 tablespoons water; 2 tablespoons Asian fish sauce (nam pla); 1 tablespoon palm sugar; 2 green onions, chopped; 2 tablespoons coarsely chopped cilantro; 1 teaspoon cornstarch

Servings: persons

2 (1 pound) whole red snapper
sea salt to taste
1/4 cup vegetable oil, divided
6 tomatoes, seeded and coarsely chopped
2 bird's eye chiles, seeded and finely sliced
3 cloves garlic, chopped
6 tablespoons water
2 tablespoons Asian fish sauce (nam pla)
1 tablespoon palm sugar
2 green onions, chopped
2 tablespoons coarsely chopped cilantro
1 teaspoon cornstarch

1
Cut heads off each snapper and score skin on each side; sprinkle with sea salt.
2
Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add snapper and pan-fry until skin is brown and crispy and flesh flakes easily with a fork, 6 to 8 minutes per side. Place snapper on a serving platter and return skillet to stove top.
3
Cook remaining oil, tomatoes, chiles, and garlic over high heat in a skillet until tomatoes soften, 2 to 3 minutes. Add water, fish sauce, and palm sugar; simmer until mixture is reduced slightly, 1 to 2 minutes. Stir in green onions, cilantro, and cornstarch; simmer until mixture is reduced to a sticky-sauce consistency, about 1 minute more. Pour sauce over fish to serve.

204

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 12 ingredients. The key ingredients include: 2 (1 pound) whole red snapper, sea salt to taste, 1/4 cup vegetable oil, divided, 6 tomatoes, seeded and coarsely chopped, and more.

Yes, Vietnamese Crispy Fish 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.

Vietnamese Crispy Fish

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