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Vietnamese Fried Fish with Tomato Sauce (Ca Chien Sot Ca Chua)


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5 from 1 review

  • Author: Vicky Pham
  • Total Time: 30 minutes
  • Yield: 2-3 1x

Description

Crispy fried fish in fresh tomato sauce. Serve with steamed rice for wonderful taste of childhood.


Ingredients

Units Scale
  • 2 large fillets of preferred fish (here I used salmon)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons corn starch
  • 2-4 tablespoons vegetable oil
  • 1 large shallot (slice thinly)
  • 2 large garlic cloves (mince)
  • 1 14-oz can crushed tomatoes
  • 1/3 cup water
  • 1 tablespoon granulated sugar
  • 1 teaspoon fish sauce
  • 1 cup fresh tomatoes (whole cherry or chopped tomatoes)
  • Sliced green onions (optional)

Instructions

  1. Season and Prep Fish:
    Pat the fish fillets dry, then season both sides liberally with salt and pepper. Lightly coat the fish in corn starch, shaking off any excess.

  2. Pan-Fry Fish:
    In a large frying pan, heat the vegetable oil over medium-high heat. Fry the fish on both sides until golden brown and crispy, about 3-5 minutes per side. Transfer the fried fish to a plate lined with paper towels to drain. Discard most of the oil from the pan, leaving just a thin layer.

  3. Make the Tomato Sauce:
    In the same pan, add the garlic and shallots, sautéing until fragrant, about 1-2 minutes. Add the canned crushed tomatoes and water, and simmer on low heat for 2-3 minutes.

  4. Season the Sauce:
    Stir in the sugar and fish sauce, then add the fresh tomatoes. Continue cooking for another 2-3 minutes, allowing the fresh tomatoes to soften slightly.

  5. Serve:
    Pour the tomato sauce over the fried fish and garnish with sliced green onions, if desired. Serve immediately with steamed rice for a comforting meal.

  • Prep Time: 10
  • Cook Time: 20
  • Category: Main Dish
  • Method: Pan-Fried
  • Cuisine: Vietnamese