Crispy Fried Huong Fish with lemongrass and chili is a Vietnamese culinary delight, a testament to the country's vibrant seafood traditions. This dish showcases the delicate, flaky texture of Huong fish, perfectly complemented by the aromatic punch of lemongrass and the fiery kick of chili. Imagine the satisfying crunch of the perfectly fried fish, the fragrant steam rising to meet your senses, and the explosion of flavor in every bite. The sweet and savory profile is balanced exquisitely, creating a dish that’s both simple and sophisticated. It's a perfect centerpiece for a family meal or a show-stopping addition to any dinner party.
This recipe will guide you through each step, from preparing the fish to achieving that irresistible crispy exterior. Whether you're a seasoned chef or a kitchen novice, you'll find this recipe easy to follow and incredibly rewarding. Get ready to experience the magic of crispy fried Huong fish – let's dive into the delicious details!
Tools Needed
- Knife
- Mortar and pestle
- Large bowl
- Absorbent paper
- Frying pan
- Tray
- Bowl
Ingredients
- Huong fish: 4 (approx. 900g total)
- Salt: 1 tablespoon
- Lemon: 1/2
- Horn chili: 1
- Garlic: 3 cloves
- Pepper seasoning powder: 1/4 tablespoon
- Lemongrass: 3 stalks
Step-by-Step Instructions
Step 1. Prepare the Fish and Marinade
- Wash the fish thoroughly with salt and half a lemon to remove slime and fishy smell. Rub the fish well.
- Pat the fish dry with absorbent paper.
- make four diagonal cuts on each side of the fish, starting from the belly, keeping the cuts shallow (about 0.5cm) to avoid hitting the bone.
- Pound garlic, chili, and salt together in a mortar and pestle. Add pepper seasoning powder.
- Marinate the fish with the garlic, chili, and salt mixture for 10 minutes.
- Finely chop the lemongrass (not too finely, to prevent burning).
- Add the chopped lemongrass to the fish and marinate for another 5 minutes.
Step 2. Fry the Aromatics
- Heat oil in a frying pan. Add the lemongrass, garlic, and chili mixture and fry until golden brown. Remove and set aside.
Step 3. Fry the Fish
- Fry the fish in the remaining oil over medium heat until golden brown on both sides. Gently flip the fish to avoid breaking.
Step 4. Garnish and Serve
- Garnish the fried fish with the crispy lemongrass, garlic, and chili mixture.
Read more: Crispy Tofu with Onions: A Delicious Vietnamese Beer Snack
Tips
- Choose firm, fresh fish with an unbroken belly.
- Don't overcrowd the pan when frying the fish; fry in batches if necessary.
- Maintain medium heat when frying to ensure the fish is cooked through and golden brown without burning.
- Don't squeeze the lemongrass, garlic, and chili mixture too dry; leave some moisture to prevent burning.
Nutrition
- N/A
FAQs
1. Can I use other types of fish instead of Huong fish?
Yes, firm, white-fleshed fish like snapper, cod, or catfish work well as substitutes. Just adjust cooking time as needed, depending on the thickness of the fish.
2. How do I ensure the fish is crispy?
Make sure the fish is completely dry before frying. Use a high enough oil temperature (around 350°F/175°C) and don't overcrowd the pan. Fry in batches for even crisping.
This Crispy Fried Huong Fish with Lemongrass & Chili recipe delivers a truly unforgettable culinary experience. From the satisfying crunch to the vibrant flavors, it's a dish that will impress your family and friends. Now go ahead and enjoy the fruits of your labor – this deliciousness deserves to be savored!