Crispy Fried Elephant Fish with Ginger Fish Sauce: CA Tai Tuong Chien Xu
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
3 tablespoons sugar
3 tablespoons fish sauce
3 tablespoons white vinegar
4 ounces water
4 tablespoons fresh ginger, julienned
1 tablespoon chopped chile
1 tablespoon chopped fresh garlic (about 3 cloves)
1 tablespoon fresh lime juice
1 (1 1/2 pounds) whole elephant fish, unscaled (or snapper, scaled)*
Vegetable oil, for frying (about 4 cups)
3 sprigs fresh coriander ( cilantro), for garnish
Steamed jasmine rice, for serving
*Cook's Note: You can use whole snapper as a substitute for the elephant fish; however the snapper will have to be scaled.
Instructions
In a small saucepan, combine the sugar, fish sauce, vinegar, and water and bring to the boil. Take off the heat, and transfer to a bowl and allow to cool. In a mortar and pestle, pound together the ginger, chile, and garlic. Once the fish sauce mixture is cooled, add the ginger mixture and lime juice. Set aside.
In a large wok (large enough to hold the entire fish), heat the oil to 350 degrees F. Carefully, slide the whole fish into the oil and cook on high heat for 5 minutes. The scales of the elephant fish will puff up as it cooks. Remove the fish to a platter, and dress with 4 tablespoons of ginger fish sauce and garnish with fresh cilantro.
Serve the fish with steamed jasmine rice and remaining ginger sauce.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment