Vietnam crispy fish
Last evening my wife sent a text message asking me to meet her for dinner. Dinner was the incentive to get me to move from my cozy chair for a 1.5 mile walk to not the closest metro to hook up. She asked, “pizza or French?” I responded, “pizza.”
Then, when we both arrived at our favorite pizza place, Facia Luna, it was crowded and noisy.
Then, I told her about my walking about the Vietnamese restaurant we like and reminded her that it is less noisy and great service as well as gluten free.
Cancel the pizza, full speed ahead to Nam Viet, Clarendon.
I usually order duck soup at Vietnamese restaurants but Nam Viet has chicken, shrimp, and a seafood medlay that I have already had this week. So, I arm twisted my wife into sharing the crispy fish. She would order the vegetable and I would order the fish.
We were greatly satisfied with a wonderful presentation, tasty fresh fish, and wonderful vegetables.
Thai Crispy Fish is like Vietanmese Crispy Fish. The video is Thai. I like all crispy fish.
“Crispy Red Snapper HT Fish MC Vietnamese 30mins
Vietnamese name: Ca Chien
Serves 4 Hot Fish Vegetables Herbs Main Course Dairy Free Vietnam Asia Asian
Vegetable Oil for shallow frying
2 Red Snappers, cleaned and scaled
2 Tbsp Peanut Oil
4 Garlic Cloves, crushed
2 Tomatoes, dice
3 Chiles, finely chopped
4 tbsp Sugar
4 tbsp Fish Sauce (Nuoc Mam)
4 tbsp Water
2 tbsp Freshly chopped Coriander ( Cilantro)
4 tbsp chopped Spring Onions
1. Heat about 1cm/1/2 inch of vegetable oil in a large frying pan, add the snappers cook over medium heat for about 15 minutes, without moving, until very brown and crispy.
2. Turn the fish and cook the other side for a further 10 minutes.
3. Meanwhile heat the peanut oil in another frying pan until very hot, add the garlic and stir-fry for 30 seconds.
4. Reduce the heat a little and add the tomato and chilies and cook for 1 minute.
5. Add the sugar, fish sauce and water and continue to simmer for about 5 minutes, stirring from time to time, until the sauce is thickened.
6. Remove the snapper from the pan with a fish slice and drain on kitchen paper.
7. To serve, transfer the fish to a serving platter, pour sauce over it and garnish with the coriander and spring onions.”