Photograph of the finished Cá cuộn Jambon chiên

Vietnam · Cá cuộn giăm bông chiên

Cá cuộn Jambon chiên

40 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basa catfish Basa catfish 2.6 lb
  • Photograph of Ham Ham 1.1 lb
  • Photograph of Panko breadcrumbs Panko breadcrumbs 12.7 oz
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Flour Flour 5.6 oz
  • Photograph of Oil Oil 5 ⅛ cups
  • Photograph of Dill Dill 2.1 oz
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Mayonnaise Mayonnaise 5.6 oz
  • Photograph of Lime Lime 2

Method

  1. 1 Slice the fish fillets into thin slices 5 mm thick, then marinate with salt, pepper, and chopped dill for 20 minutes.
  2. 2 Pat the fish slices dry, then place them on a slice of ham and roll it up from the narrow end.
  3. 3 The ham is on the outside and the fish is on the inside; the ham wraps tightly, preventing the fish juices from leaking out and the oil from seeping in.
  4. 4 Use toothpicks to secure the ends, then refrigerate for 30 minutes to allow the roll to firm up.
  5. 5 Roll in flour, dip in egg, then coat with breadcrumbs.
  6. 6 Deep-fry at 175 degrees for 3 minutes, then remove with a toothpick and dip in mayonnaise mixed with lemon juice.

With an appliance

  • Air fryer 35 min

    Step 6: Spray evenly with oil, then steam in a hot air pot at 195 degrees for 10 minutes, flipping at minute 6.

Start cooking