Crispy Fried elephant fish with ginger fish sauce, CA TAI TUONG CHIEN XU
- Preparation Time8 mins
- Cooking Time10 mins
- Serves4
- DifficultyEasy
1 whole elephant fish, unscaled (600 - 700 g)
1 tablespoon diced chilli
1 tablespoon diced garlic
1 tablespoon lime juice
125 ml water
3 tablespoons sugar
3 tablespoons white vinegar
3 tablespoons fish sauce
3 sprigs coriander
1 litre vegetable oil
4 tablespoons pounded ginger
1. In a small saucepan, combine fish sauce, sugar, vinegar, water and bring to the boil. Take off heat, transfer to a bowl and allow to cool. Once cooled add garlic, chilli pounded ginger and lime juice. Set aside.
2. In a large wok, add oil and bring to 180 degrees Celsius. Slide the whole fish in carefully and cook on high for 5 minutes.
3. Remove the fish to a platter, dress with 4 tablespoons of ginger fish sauce and garnish with coriander.
4. Serve with jasmine rice.
2. In a large wok, add oil and bring to 180 degrees Celsius. Slide the whole fish in carefully and cook on high for 5 minutes.
3. Remove the fish to a platter, dress with 4 tablespoons of ginger fish sauce and garnish with coriander.
4. Serve with jasmine rice.
