Cá Tai Tượng Chiên Xù (Crispy Fried Elephant Ear Fish)
Món truyền thống · Vietnamese
A classic Vietnamese dish featuring a whole elephant ear fish, deep-fried until incredibly crispy and golden brown, served with a vibrant dipping sauce and fresh herbs. The fish is scored and often stuffed with aromatics before frying to ensure even cooking and maximum crispiness.
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Nguyên liệu
- Elephant ear fish1 whole (approx. 1-1.5 kg)
- Rice flour1 cup
- Cornstarch1/2 cup
- Turmeric powder1 tsp
- Garlic4 cloves, minced
- Shallots2, minced
- Fish sauce3 tbsp
- Lime juice2 tbsp
- Sugar2 tbsp
- Water1/4 cup
- Chili peppers1-2, sliced
- Vegetable oilFor deep frying
- SaltTo taste
- Black pepperTo taste
Các bước
- 1
Clean the elephant ear fish thoroughly. Make deep diagonal scores on both sides of the fish.
- 2
In a bowl, mix rice flour, cornstarch, turmeric powder, salt, and pepper. Add a little water to create a thick batter.
- 3
Rub the fish inside and out with salt and pepper. Stuff the cavity with minced garlic and shallots.
- 4
Heat a generous amount of vegetable oil in a wok or deep fryer to 170-180°C (340-350°F).
- 5
Dip the fish into the batter, ensuring it's fully coated. Carefully place the battered fish into the hot oil.
- 6
Deep-fry the fish for about 15-20 minutes, or until it's golden brown and crispy on all sides. Turn occasionally for even cooking.
- 7
While the fish is frying, prepare the dipping sauce (nuoc cham): combine fish sauce, lime juice, sugar, minced garlic, and sliced chili peppers. Add a little water to thin it out.
- 8
Carefully remove the fried fish from the oil and drain on paper towels.
- 9
Serve the crispy fish immediately with the nuoc cham dipping sauce, fresh lettuce, mint, and cilantro.
