Cá Tai Tượng Chiên Xù with Lemongrass and Chili
85% chuẩn vị · Vietnamese
A flavorful twist on the classic crispy fried fish, infused with the aromatic essence of lemongrass and the heat of fresh chilies. The lemongrass and chili are often incorporated into the batter or stuffed into the fish cavity for an aromatic depth.
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Nguyên liệu
- Elephant ear fish1 whole (approx. 1-1.5 kg)
- Rice flour1 cup
- Cornstarch1/2 cup
- Turmeric powder1 tsp
- Lemongrass2 stalks, finely minced
- Garlic4 cloves, minced
- Shallots2, minced
- Chili peppers2-3, finely chopped
- Fish sauce3 tbsp
- Lime juice2 tbsp
- Sugar2 tbsp
- Water1/4 cup
- Vegetable oilFor deep frying
- SaltTo taste
- Black pepperTo taste
Các bước
- 1
Clean the elephant ear fish and make deep diagonal scores on both sides.
- 2
In a bowl, mix rice flour, cornstarch, turmeric powder, salt, and pepper. Add minced lemongrass, garlic, shallots, and chopped chili. Gradually add water to form a thick batter.
- 3
Rub the fish inside and out with salt and pepper.
- 4
Heat vegetable oil in a wok or deep fryer to 170-180°C (340-350°F).
- 5
Dip the fish into the aromatic batter, ensuring it's well-coated.
- 6
Carefully place the battered fish into the hot oil and deep-fry for about 15-20 minutes, until golden brown and crispy.
- 7
Prepare the dipping sauce: combine fish sauce, lime juice, sugar, and a little water. Optionally add a touch of minced chili.
- 8
Remove the fish from the oil and drain.
- 9
Serve the aromatic crispy fish with the dipping sauce, garnished with cilantro and lime wedges.
