2020-08-13 / test@t

Fish in a crust of rice flour

Those who have been to Vietnam know that there are food sellers literally at every step in the cities there. This very food is spread out in large and at the same time mobile structures, vaguely reminiscent of military field kitchens. What is there not! Fish, chicken, meat, seafood, dozens of sauces, fresh chopped vegetables and herbs ... and, of course, rice. Any combination of the above will be prepared in a few seconds. We liked this fish with a crispy crust the most.

Ingredients

600 g fillet of white sea fish on the skin
100 g rice flour
a small handful of cilantro leaves
a small handful of mint leaves
vegetable oil for deep fat
4 cm fresh ginger root
2 red hot chili peppers
90 g of sugar
90 g rice or white wine sauce
40 g Vietnamese fish sauce

STEP-BY-STEP COOKING RECIPE

Step 1

For the glaze, grate the ginger on a fine grater. Cut the chili peppers in half, remove the seeds. Cut the pulp into thin half rings. Place the ginger, chili, sugar, vinegar and fish sauce in a saucepan. Place over medium heat, bring to a boil and cook for 4 minutes. Remove from heat and set aside.

Step 2

Cut the fish into small pieces. Sprinkle half of the rice flour on a flat dish and roll over the fish pieces. let sit for 2 minutes, then roll in the remaining rice flour again.

Step 3

Pour the vegetable oil into the pan in a layer of about 1.5 cm and heat over high heat. Fry the fish in portions, laying it skin down and using a slotted spoon, not allowing it to float, 1.5-2 minutes. Turn over and cook for another 30 seconds. Place the finished pieces on paper towels.

Step 4

Place the fish on a platter, cover with ginger icing and sprinkle with herbs. Serve immediately.

Preparation time

15m

Cooking time

Servings

Catalog