Photograph of the finished Cá basa fillet chiên trứng

Vietnam · Cá basa phi lê chiên trứng

Cá basa fillet chiên trứng

30 min Hands-on time + 20 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basa catfish Basa catfish 1.3 kg
  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Cornstarch Cornstarch 140 g
  • Photograph of Ginger Ginger 60 g
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Fish sauce Fish sauce 60 ml
  • Photograph of Oil Oil 240 ml
  • Photograph of Black pepper Black pepper 12 g
  • Photograph of Lime Lime 2
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Toss the basa fish fillets with salt and ginger, then rinse to remove the slime and muddy smell.
  2. 2 Cut the fish into 1.5 cm thick slices, then marinate with fish sauce and pepper for 20 minutes.
  3. 3 Pat the fish slices very dry; if the fish is still wet, the egg mixture won't stick and will slide all over the pan.
  4. 4 Coat the coat very thinly with cornstarch, then dip it into beaten eggs mixed with chopped scallions.
  5. 5 Pan-fry over medium heat for 3 minutes on each side until the egg coating turns golden and the fish is cooked through.
  6. 6 Squeeze lemon juice on the plate and dip in chili fish sauce.

With an appliance

  • Air fryer 29 min

    Replace step 5: lightly spray oil onto the egg-coated fish slices, air fry at 185 degrees for 9 minutes, flipping at the 5th minute to ensure the egg turns golden and the fish is cooked through; keep step 6 unchanged.

Start cooking