Quick Vietnamese Fish Fillet Recipe | Family Favorite

Embark on a culinary journey to the heart of Vietnamese cuisine with this delectable Vietnamese Fish Fillet recipe. Celebrated for its harmonious blend of vibrant flavors and simple, fresh ingredients, Vietnamese cooking brings to your table a taste that is both exotic and comforting. This recipe, featuring tender fish fillets marinated in a fragrant concoction of lemongrass, turmeric, garlic, and fish sauce, then pan-fried to golden perfection, epitomizes the essence of Vietnamese gastronomy.

It’s a dish that promises not only a feast for the taste buds but also a quick and easy preparation process that appeals to chefs of all skill levels. Whether you’re a long-time lover of Vietnamese food or looking to explore new flavors, this fish fillet recipe is a delightful introduction to the cuisine’s rich palette of tastes and aromas. Join us as we dive into this culinary adventure, creating a dish that is sure to impress at any meal.

Ingredients

Fish Options

• Cod fillets
• Bass fillets
• Tilapia fillets
• Any white fish fillets

Marinade

• Sea salt
• Fish sauce
• Granulated white sugar
• Ground black pepper
• Turmeric powder
• Lemongrass
• Garlic cloves
• Vegetable oil

Cooking

• Vegetable oil for frying
• Corn starch for dusting fillets

How To Make Vietnamese Fish Fillet Recipe?

Marinating the Fish

The marinade is key for infusing the fish with bold, aromatic Vietnamese flavors.

Here is the process:

1. Combine the marinade ingredients – In a large bowl, mix together the sea salt, fish sauce, sugar, black pepper, turmeric powder, minced lemongrass, and minced garlic. Then whisk in the vegetable oil until fully incorporated.
2. Marinate the fish – Add the fish fillets to the bowl and toss to coat entirely with the marinade. Cover and refrigerate for at least 15 minutes, but ideally overnight for the most flavor infusion.

Marinade Ratio Tips

• Use approximately 1 tablespoon of sea salt, fish sauce, and sugar each per 1 pound of fish. Adjust to taste.
• Add pepper, turmeric, lemongrass, and garlic to preference – start with 1 teaspoon each.
• Whisk in vegetable oil equal to about 1/4 cup per pound of fish.

Preparing the Fish for Frying

Before frying, the fish must be dredged in corn starch to achieve the signature crispy exterior.

1. Remove fish from marinade – Take the fish out of the refrigerator and remove from the marinade bowl. Allow excess liquid to drip off.
2. Dredge fish in corn starch – Place corn starch in a shallow dish. Working with one fillet at a time, coat both sides with the starch, pressing gently to adhere.
3. Shake off excess – Gently shake each breaded fillet to remove any loose excess corn starch.
4. Transfer to a plate – Place the prepared fish fillets on a clean plate as you work.

Breading Tips

• Use approximately 1/2 cup corn starch per 1 pound of fish fillets.
• Pat off clumps of starch so coating evenly sticks to fish.
• Work quickly during breading to prevent fish from getting warm/soggy.

Frying the Fish for Crispy Perfection

Pan-frying the fish results in an ultra-crispy exterior and tender, flaky interior.

Follow these frying steps:

1. Heat oil in skillet – Pour enough vegetable oil to coat the bottom of a large skillet by about 1/4 inch. Heat the oil over medium heat until shimmering.
2. Cook fish in batches – Carefully add just enough fish fillets to fit in a single layer without crowding. Cook for 2 minutes on one side until golden.
3. Flip and cook second side – Flip each fillet and fry for another 2 minutes until the second side is crispy and golden brown.
4. Drain on a wire rack – Transfer the fried fish to a wire rack to allow excess oil to drain off and keep it crispy.
5. Repeat with remaining fish – Once the first batch is draining on the rack, fry the rest of the fillets.

Frying Tips

• Use a heavy skillet like cast iron for even heat distribution.
• The oil should shimmer but not smoke. Maintain temp at around 350°F.
• Don’t overcrowd so fillets crisp up nicely. Work in batches.
• Let oil reheat between batches for consistency.

Serving Your Crispy Vietnamese Fish Fillet Recipe

The crispy fish fillets are best enjoyed immediately after frying while the exterior is still ultra-crispy.

Here are serving suggestions:

• Serve the fish on a bed of steamed white rice for a balanced meal. The rice soaks up any extra sauce nicely.
• Garnish with fresh herbs like cilantro, basil, or mint for a pop of color and flavor.
• Offer lime wedges for squeezing over the top before eating. The tangy lime juice brightens up the flavors.
• Pair with a dipping sauce like soy sauce, fish sauce, or nuoc cham for added moisture.
• For a low-carb option, try serving the fish on a salad instead of rice. The crispy texture gives great contrast against the fresh greens and vegetables..

Ideal Frying Temperature

• The oil should reach around 350°F for frying.
• Use a thermometer to monitor temperature.
• Let the oil recover between batches to maintain ideal frying heat.

Cooking Tips

• Don’t crowd the pan – Fry fillets in a single layer with space between each piece.
• Work in smaller batches for even cooking. Take care not to overfill the pan.
• Let oil reheat fully before adding more fish so each batch crisps up nicely.

Garnish Ideas

• Fresh herbs – cilantro, mint, basil
• Lime wedges
• Soy sauce, fish sauce, or nuoc cham dipping sauce
• Sliced chiles
• Toasted sesame seeds or peanuts

Dietary Substitutions

• For gluten-free: Use rice flour instead of corn starch for dredging.
• For lower-carb: Serve on a salad instead of rice.
• For vegan: Substitute tofu or hearts of palm for the fish. Adjust marinade flavors to complement.

Storage and Reheating

For best results:

• Store leftover fish fillets in an airtight container in the refrigerator.
• Reheat in a 300°F oven or toaster oven until warmed through, about 10 minutes.
• The fish may lose some crispiness but will still taste delicious.

Conclusion: Vietnamese Fish Fillet Recipe

Vietnamese Fish Fillet recipe make for a quick and flavorful dinner that’s easy to modify. With the right combination of aromatic marinade and crispy corn starch coating, you can achieve restaurant-quality results at home. Pay attention to ingredient ratios, frying temperature, and batch cooking for perfection. Serve over rice or a salad and garnish with fresh herbs and lime. The whole family is sure to devour these tasty fish fillets in no time. Expand your culinary horizons with this taste of Vietnamese cuisine.