Photograph of the finished Red Tilapia Skewers Fried with Lime Leaf

Vietnam · Cá diêu hồng xiên que chiên lá chanh

Red Tilapia Skewers Fried with Lime Leaf

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

What to get ready

  • Photograph of Red tilapia Red tilapia 1.4 kg
  • Photograph of Makrut lime leaves Makrut lime leaves 80 g
  • Photograph of Cornstarch Cornstarch 200 g
  • Photograph of Fish sauce Fish sauce 72 ml
  • Photograph of Turmeric powder Turmeric powder 12 g
  • Photograph of Oil Oil 1 l
  • Photograph of Chilli Chilli 8
  • Photograph of Black pepper Black pepper 12 g
  • Photograph of Thai sweet chili sauce Thai sweet chili sauce 200 g
  • Photograph of Lemongrass Lemongrass 80 g

Method

  1. 1 Fillet the red snapper, cut it into 3 cm cubes, and marinate it with fish sauce, turmeric, and lemongrass for 30 minutes.
  2. 2 Skewer the fish blocks onto bamboo skewers, four blocks per skewer, and don't skewer them too tightly.
  3. 3 Skewer loosely so the heat can circulate between the pieces; skewering too tightly will leave the center undercooked.
  4. 4 Coat the pan thinly with cornstarch, then deep-fry in oil at 175 degrees Celsius for 4 minutes until golden brown and crispy.
  5. 5 Finely chop the lime leaves and fry them separately in hot oil for 15 seconds.
  6. 6 Sprinkle fried lime leaves over the fish skewers right before serving and dip in sweet chili sauce.

With an appliance

  • Air fryer 40 min

    Replace step 4: spray evenly with oil, then steam in a hot air fryer at 200 degrees for 12 minutes, flipping at minute 7; the lime leaves are fried separately.

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