Photograph of the finished Fried Fish in Mushroom Sauce

Vietnam · Cá chiên xốt nấm

Fried Fish in Mushroom 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 Mushrooms Mushrooms 800 g
  • Photograph of Onion Onion 1.6
  • Photograph of Fresh cream Fresh cream 280 ml
  • Photograph of Cornstarch Cornstarch 140 g
  • Photograph of Oyster sauce Oyster sauce 72 ml
  • Photograph of Unsalted butter Unsalted butter 120 g
  • Photograph of Oil Oil 180 ml
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Cut the fish into 2 cm thick slices, then marinate with salt and pepper for 20 minutes and pat dry.
  2. 2 Coat the pan with cornstarch and pan-fry for 4 minutes on each side until crispy, then remove and set aside.
  3. 3 Sauté the sliced mushrooms in a dry pan for 6 minutes until they release their moisture, then add the butter.
  4. 4 Sautéing the mushrooms in a dry pan beforehand helps to enhance their aroma and prevents the sauce from becoming watery.
  5. 5 Sauté the onions for 3 minutes, then add oyster sauce and pour in the fresh cream, simmer for 3 minutes until thickened.
  6. 6 Pour the mushroom sauce over the fried fish slices instead of braising the fish in the sauce so that the skin remains crispy.

With an appliance

  • Air fryer 38 min

    Replace step 2: lightly spray oil onto the floured fish slices, air fry at 195 degrees for 10 minutes, flipping at the 6th minute; steps 3 to 6 still use the mushroom sauce separately, then pour it over the fish to keep the skin crispy.

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