Cá Diêu Hồng Chiên Xù Sả Ớt (Lemongrass Chili Crispy Fried Fish)
85% chuẩn vị · Vietnamese
A flavorful twist on the classic, infusing the batter with aromatic lemongrass and spicy chili for an extra kick. The fish is still fried to a delightful crisp.
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Nguyên liệu
- Whole snakehead fish (Cá diêu hồng)1 (about 1kg)
- Rice flour1 cup
- Cornstarch1/4 cup
- Lemongrass, finely minced2 tablespoons
- Red chili, finely minced1 teaspoon
- Turmeric powder1 teaspoon
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Water1/2 cup
- Vegetable oil for deep frying4 cups
- Fresh mint leavessmall bunch
- Sliced red chiliesfor garnish
Các bước
- 1
Clean and score the snakehead fish deeply on both sides. Pat dry thoroughly.
- 2
In a bowl, combine rice flour, cornstarch, minced lemongrass, minced chili, turmeric powder, salt, and black pepper.
- 3
Gradually add water, whisking until a thick batter forms. Ensure the lemongrass and chili are evenly distributed.
- 4
Heat vegetable oil in a large wok or deep fryer to 175°C (350°F).
- 5
Dip the scored fish into the lemongrass-chili batter, ensuring it is fully coated.
- 6
Carefully place the battered fish into the hot oil. Fry for about 8-12 minutes, flipping once, until golden brown and crispy. Baste the top with hot oil if needed.
- 7
Remove the fish from the oil and drain on a wire rack.
- 8
Serve the crispy fried fish immediately, garnished with fresh mint leaves and sliced red chilies.
