Vietnamese Fried Fish (Cá Chiên Xì Dầu)

By Vicky Pham · 40 min

Ingredients

Instructions

1. Cut deep slits into the fish. Mix the salt, black pepper and MSG, rub it over the fish inside and out, and marinate at least 30 minutes or overnight in the fridge.
2. Fill a wide skillet with oil to a depth of 1 inch and heat over medium-high. Fry the fish for 6 to 7 minutes per side, then drain on a wire rack.
3. Stir the soy sauce, fish sauce, sugar, oyster sauce and water in a small bowl until the sugar dissolves.
4. In a small saucepan, heat 2 tablespoons of oil (from frying the fish). Add the garlic and ginger and fry until fragrant and lightly browned. Add the sauce mixture and heat until bubbling, then turn off the heat right away.
5. Transfer the fish to a large platter. Pour the glaze over it, or pour it on the platter and serve the fish on top. Garnish with green onions or cilantro if desired.

Summarized from Vicky Pham's video. Watch it for the details.

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