Crispy Fried Elephant Fish with Ginger Fish Sauce: CA Tai Tuong Chien Xu

TOTAL TIME: 38 min
Prep: 10 min
Inactive Prep: 20 min
Cook: 8 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 3 tablespoons sugar
  • 3 tablespoons fish sauce
  • 3 tablespoons white vinegar
  • 4 ounces water
  • 4 tablespoons fresh ginger, julienned
  • 1 tablespoon chopped chile
  • 1 tablespoon chopped fresh garlic (about 3 cloves)
  • 1 tablespoon fresh lime juice
  • 1 (1 1/2 pounds) whole elephant fish, unscaled (or snapper, scaled)*
  • Vegetable oil, for frying (about 4 cups)
  • 3 sprigs fresh coriander (cilantro), for garnish
  • Steamed jasmine rice, for serving
  • *Cook's Note: You can use whole snapper as a substitute for the elephant fish; however the snapper will have to be scaled.
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

In a small saucepan, combine the sugar, fish sauce, vinegar, and water and bring to the boil. Take off the heat, and transfer to a bowl and allow to cool. In a mortar and pestle, pound together the ginger, chile, and garlic. Once the fish sauce mixture is cooled, add the ginger mixture and lime juice. Set aside.

In a large wok (large enough to hold the entire fish), heat the oil to 350 degrees F. Carefully, slide the whole fish into the oil and cook on high heat for 5 minutes. The scales of the elephant fish will puff up as it cooks. Remove the fish to a platter, and dress with 4 tablespoons of ginger fish sauce and garnish with fresh cilantro.

Serve the fish with steamed jasmine rice and remaining ginger sauce.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.