Empty My Fridge
Vietnamese-Style Simple Fried Fish
Ingredients
- Tilapia1-1/2 lbs
- Ginger · ground1 tsp
- Chicken stock · powder1 tsp
- Salt1 tsp
- White pepper · ground1 tsp
- Garlic powder1 tsp
- Onion powder1 tsp
- Cornstarch¼ cups
- Vegetable oil
Instructions
- Rinse the fish inside and out, then pat it dry with a towel. Cut deep diagonal slits on both sides with a sharp knife.
- Heat about 1-1/2 inches of vegetable oil in a large pan or wok over medium-high heat.
- In a small bowl, combine the ground ginger, bouillon powder, sea salt, ground pepper, garlic powder and onion powder. Rub this mixture generously into the flesh and slits of the fish.
- Coat the fish in cornstarch, then shake off the excess.
- Test the oil by dropping in a pinch of cornstarch; when it sizzles, it is ready. Carefully lower the fish into the oil head first.
- Pan-fry for 5 to 8 minutes per side, then move the fish to a wire rack or a plate lined with paper towels. Serve right away.
Summarized from Vicky Pham's video. Watch it for the details.
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