Photograph of the finished Fried Fish in Orange Sauce

Vietnam · Cá chiên xốt cam

Fried Fish in Orange Sauce

40 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 Orange Orange 8
  • Photograph of Sugar Sugar 88 g
  • Photograph of Rice vinegar Rice vinegar 60 ml
  • Photograph of Cornstarch Cornstarch 160 g
  • Photograph of Soy sauce Soy sauce 60 ml
  • Photograph of Unsalted butter Unsalted butter 120 g
  • Photograph of Oil Oil 1 l
  • Photograph of Black pepper Black pepper 12 g
  • Photograph of Ginger Ginger 60 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Cut the fish into 3 cm cubes, then marinate with salt, pepper, and ginger for 20 minutes and pat dry.
  2. 2 Coat the coat with cornstarch and deep-fry at 180 degrees Celsius for 4 minutes until crispy, then remove and drain.
  3. 3 Squeeze the juice from two oranges, then scrape out the yellow peel, avoiding the white pith.
  4. 4 The white pulp mixed in is bitter, and that's the most common mistake with orange sauce.
  5. 5 Simmer the orange juice with sugar, vinegar, and soy sauce for 6 minutes until the sauce thickens and reduces by half.
  6. 6 Drop the cold butter on the stovetop to create a glossy sauce, then pour it over the fish just before serving.

With an appliance

  • Air fryer 35 min

    Replace step 2: spray oil evenly, then steam in a pan at 200 degrees for 12 minutes, flipping at minute 7; the sauce continues to cook in the pan.

Start cooking