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.

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