Get ready to embark on a culinary adventure with the vibrant flavors of Vietnam! This Vietnamese Fried Fish with Lemongrass, or Ca Chien Xa, is not just a dish; it’s an experience that will transport your taste buds to the bustling streets of Hanoi. With its crispy exterior and aromatic lemongrass infusion, this recipe promises to impress your family and friends while being surprisingly simple to make. In just 35 minutes, you can serve up a delightful meal that’s bursting with flavor and sure to become a favorite at your dining table. Are you ready to dive into the world of Vietnamese cuisine? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 1 lb fish fillets (tilapia or catfish)
- 2 stalks lemongrass, minced
- 1/4 cup rice flour
- 1/4 cup corn starch
- Salt and pepper to taste
- Vegetable oil for frying
- Lime wedges for serving
Instructions
- Begin by preparing the fish fillets. Rinse the fillets under cold water and pat them dry with paper towels. This will help ensure that the coating adheres well during frying.
- In a mixing bowl, combine the rice flour and corn starch. Add salt and pepper to taste, mixing well to ensure that the seasonings are evenly distributed.
- Next, take the minced lemongrass and mix it into the flour and starch mixture. This will infuse the coating with the aromatic flavor of lemongrass.
- Coat each fish fillet evenly with the lemongrass flour mixture. Make sure to press the mixture onto the fish to create a good layer that will crisp up during frying.
- In a large skillet or frying pan, heat a generous amount of vegetable oil over medium-high heat. You want enough oil to cover the bottom of the pan and allow for even frying.
- Once the oil is hot (you can test it by dropping a small piece of the coating into the oil; it should sizzle immediately), carefully place the coated fish fillets into the pan. Do not overcrowd the pan; fry in batches if necessary.
- Fry the fish for about 4-5 minutes on each side, or until they are golden brown and crispy. Use a spatula to gently flip the fillets to avoid breaking them.
- Once the fish is cooked through and crispy, remove it from the pan and place it on a plate lined with paper towels to absorb any excess oil.
- Serve the Vietnamese fried fish hot, garnished with lime wedges on the side. Squeezing fresh lime juice over the fish enhances its flavor and adds a refreshing touch.
- Enjoy your delicious Ca Chien Xa with steamed rice or a fresh salad for a complete meal!
Tips
- Choose the Right Fish: For the best results, opt for firm white fish like tilapia or catfish. These varieties hold up well during frying and absorb flavors beautifully.
- Prep Your Ingredients: Make sure to rinse and dry the fish fillets thoroughly before coating them. This step is crucial for ensuring that the coating adheres properly and gives you that perfect crispy texture.
- Perfect Your Coating: When mixing the rice flour and corn starch, feel free to add a pinch of garlic powder or paprika for an extra layer of flavor. The lemongrass will already provide a lovely aroma, but a little spice never hurts!
- Monitor Oil Temperature: Keeping the oil at the right temperature is key. If it’s too hot, the coating will burn before the fish cooks through; too cool, and the fish will absorb excess oil. A good rule of thumb is to maintain medium-high heat.
- Don’t Overcrowd the Pan: Fry the fish in batches if necessary. Overcrowding can lower the oil temperature and result in soggy fish instead of crispy perfection.
- Garnish for Flavor: Serve your fried fish with lime wedges on the side. A squeeze of fresh lime juice elevates the dish, balancing the richness of the fried fish with a zesty kick.
- Pair It Right: For a complete meal, consider serving the fish with steamed rice or a fresh salad. The contrast of textures and flavors will make your dining experience even more enjoyable.With these tips, you’re well on your way to mastering this delicious Vietnamese classic. Happy cooking!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 15g
Protein: 25g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 65mg
