Photograph of the finished Fried Fish Tossed with Garlic

Vietnam · Cá chiên xóc tỏi

Fried Fish Tossed with Garlic

35 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 1.4 kg
  • Photograph of Garlic Garlic 48 cloves
  • Photograph of Cornstarch Cornstarch 180 g
  • Photograph of Fish sauce Fish sauce 72 ml
  • Photograph of Sugar Sugar 40 g
  • Photograph of Oil Oil 1 l
  • Photograph of Chilli Chilli 12
  • Photograph of Black pepper Black pepper 12 g
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Fillet the fish, cut it into 3 cm cubes, and marinate with fish sauce and pepper for 20 minutes.
  2. 2 Coat the fish fillets in cornstarch and deep-fry at 180 degrees Celsius for 4 minutes until golden brown and crispy. Remove and drain.
  3. 3 Sauté half of the minced garlic in a little oil until golden brown, then remove immediately to prevent the garlic from becoming bitter.
  4. 4 The remaining garlic is coarsely chopped and sautéed last to give the dish both a crispy texture and a strong garlic aroma.
  5. 5 Add fish sauce and sugar to the pan with the garlic and simmer for 40 seconds until thickened.
  6. 6 Add the fish and toss vigorously for 20 seconds to coat it with the sauce and garlic, then sprinkle with chili and green onions.

With an appliance

  • Air fryer 32 min

    Replace step 2: spray oil evenly, then steam in a pan at 200 degrees for 12 minutes, flip at minute 7; continue tossing the garlic in the pan.

Start cooking