Photograph of the finished Crispy Fish with Lime and Chilli Sauce

Vietnam · Cá chiên giòn xốt chanh ớt

Crispy Fish with Lime and Chilli Sauce

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

What to get ready

  • Photograph of Red tilapia Red tilapia 1.5 kg
  • Photograph of Lime Lime 6
  • Photograph of Chilli Chilli 16
  • Photograph of Cornstarch Cornstarch 200 g
  • Photograph of Sugar Sugar 88 g
  • Photograph of Fish sauce Fish sauce 80 ml
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Oil Oil 1.2 l
  • Photograph of Herbs Herbs 100 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Make diagonal cuts on both sides of the fish, then marinate with salt and pepper for 20 minutes and pat dry thoroughly.
  2. 2 Coat the entire incision area with cornstarch and let it rest for 5 minutes to allow the flour to moisten.
  3. 3 Deep-fry the fish at 180 degrees Celsius for 7 minutes on each side until the scales are crispy and golden brown.
  4. 4 Frying a second time at 200 degrees for 90 seconds is crucial for maintaining crispness for a long time.
  5. 5 Crush the garlic and chili peppers, then mix with lemon juice, sugar, and fish sauce to make a clear sauce.
  6. 6 Pour the sauce over the fish right before serving, do not let the fish soak in the sauce, and sprinkle with herbs.

With an appliance

  • Air fryer 35 min

    Replace steps 3 and 4: spray evenly with oil, then steam in a hot air pot at 200 degrees for 18 minutes, flipping at minute 10.

Start cooking