Here I’m using red tilapia but you can use any fish of your choice. Cut slits onto the body of the fish on both sides for quicker cooking time and better seasoning penetration.
The fish gets a quick rub of salt, ground black pepper, and a bit of MSG (the mother of all seasoning).
Set aside to marinate for at least 15 minutes or better, refrigerate in the fridge overnight.
Once you are ready to fry, lightly dust the fish with corn starch. If you don’t have corn starch, you substitute with tapioca starch or all-purpose flour if you are in a pinch.
The starch helps absorb any excess moisture and prevents oil splatters when frying. Plus, it makes the fish crispy delicious.
Deep-fry the fish for about 6 minutes per side then drain on a wire rack while you make the soy sauce glaze.
To make the soy sauce glaze, heat vegetable oil in a small sauce pan and sauté garlic and ginger until fragrant.
Add sugar, soy sauce, oyster sauce, fish sauce and water. Heat for 1 or 2 minutes or until slightly thicken.
Once glaze is done, pour it over the fish. Garnish with cilantro and green onions to add some pizzazz and serve with steamed rice, freshly sliced cucumbers or other vegetables of your choice for a complete and delicious meal.
Vietnamese Fried Fish with Soy Sauce (Cá Chiên Xì Dầu)
- Total Time: 45 minutes
- Yield: 5 1x
Description
A simple Vietnamese-style fried fish with a sweet and savory soy glaze. Crispy, flavorful, and perfect with hot rice and fresh cucumbers for a quick, delicious meal.
Ingredients
Fish
- 2 whole red tilapia fish or any fish of your choice (1 lb each)
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon MSG
- 1/3 cup corn starch
Soy Sauce Glaze
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons granulated sugar
- 1 tablespoon oyster sauce
- 1/4 cup water
- 2 tablespoons vegetable oil
- 2 garlic cloves (peel; finely mince)
- 1 knob ginger (peel; finely mince)
Garnish (optional)
- Green Onions
- Cilantro
Instructions
- Prepare the fish: Cut deep slits into the body of the fish for quicker cooking. In a small bowl, mix together salt, ground black pepper, and MSG until combined. Rub seasoning all over fish, including the inside. Marinate at least 30 minutes or overnight in the fridge for best results.
- Deep fry: In a wide skillet, fill oil 1-inch high and heat on medium-high to 350°F or a drop of corn starch sizzles gently. Add fish and fry for about 6 minutes each side. Remove from oil and drain on a wire rack.
- Make the sauce: In a small bowl, combine soy sauce, fish sauce, sugar, oyster sauce and water and mix until dissolved. Set aside. In a small saucepan, heat 2 tablespoons vegetable oil (use oil from frying fish). Add garlic and ginger. Sauté until fragrant and lightly brown. Add in sauce mixture and heat until bubbling. Immediately turn off the heat.
- Finish: Transfer fish to a large platter and pour the soy sauce glaze over the fish. Alternatively, pour the soy sauce glaze on the bottom of the platter and serve the fish over the glaze or serve the sauce in a bowl on the side to maintain the fish crispiness. Garnish with sliced green onions or cilantro. Serve with sliced cucumbers and steamed rice for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: side dish
- Method: Stovetop
- Cuisine: asian, vietnamese, chinese
