Cá Diêu Hồng Chiên Xù (Crispy Fried Snakehead Fish)
Món truyền thống · Vietnamese
A classic Vietnamese dish featuring a whole snakehead fish coated in a crispy batter and deep-fried to golden perfection. Served with a side of fresh herbs and dipping sauce.
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Nguyên liệu
- Whole snakehead fish (Cá diêu hồng)1 (about 1kg)
- Rice flour1 cup
- Cornstarch1/4 cup
- Turmeric powder1 teaspoon
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Water1/2 cup
- Vegetable oil for deep frying4 cups
- Fresh dill1 bunch
- Fresh cilantro1 bunch
- Lime wedges4
- Nuoc cham (Vietnamese dipping sauce)1/2 cup
Các bước
- 1
Clean and score the snakehead fish deeply on both sides. Pat dry thoroughly.
- 2
In a bowl, whisk together rice flour, cornstarch, turmeric powder, salt, and black pepper.
- 3
Gradually add water to the dry ingredients, whisking until a thick batter forms. It should coat the back of a spoon.
- 4
Heat vegetable oil in a large wok or deep fryer to 175°C (350°F).
- 5
Dip the scored fish into the batter, ensuring it is fully coated. Let excess batter drip off.
- 6
Carefully place the battered fish into the hot oil. Fry for about 8-12 minutes, flipping once, until golden brown and crispy on all sides. You may need to baste the top with hot oil if not fully submerged.
- 7
Remove the fish from the oil and drain on a wire rack.
- 8
Serve the crispy fried fish immediately, garnished with fresh dill, cilantro, and lime wedges. Offer nuoc cham on the side for dipping.
