Deep-fried fish and crispy fried fish is a delicious dish that not only people from coastal regions enjoy, but anyone who tastes it will rave about the chewy and crispy texture of the fish, the fragrant flavor of lemongrass, and the spicy kick of chili. Get cooking to make this fried dish right away!
1. Crispy fried fish
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Preparation
10 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Crispy Fried Fish Serves 4
Fish 500 gr Garlic 1 clove Chili 1 piece Garlic powder 1/2 teaspoon Lemon juice 2 tablespoons Fish sauce 2 tablespoons Vinegar 2 tablespoons Seasoning a little (Sugar/salt/seasoning powder/MSG) Cooking oil 100 ml
Ingredient Image
How to Make Crispy Mo Fish
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Prepare the mo fish
Clean the mo fish by scaling and washing it thoroughly, then add 1 tablespoon of salt and 2 tablespoons of vinegar to the fish and mix well for about 5 minutes to eliminate the fishy smell and remove the slime. After that, rinse the fish with clean water and let it drain.
Once the fish is drained, place it in a bowl and marinate with the following spices: 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, 1/2 teaspoon of seasoning powder, and 1/3 teaspoon of monosodium glutamate. Stir well and marinate for about 30 minutes.
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Make the dipping sauce
Add 2 tablespoons of sugar, 2 tablespoons of lemon juice, 2 tablespoons of fish sauce, and 4 tablespoons of water into a bowl and mix well. Then add minced garlic and chili, and your dipping sauce is ready.
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Fry the mo fish
Place a pan on the stove, add 100 ml of cooking oil and 1/2 teaspoon of salt, and stir gently until the salt dissolves.
Wait until the oil is hot, then add the fish, reduce the heat to low so the fish cooks evenly and becomes crispy. When the fish turns golden, flip it over and continue frying until it is golden and crispy, then transfer the fish to a plate.
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Final Product
Crispy fried fish with an eye-catching golden color. When eaten, dip the fish in fish sauce and serve hot for a delicious meal, with a fragrant and irresistible fish flavor.
2. Fried Fish with Lemongrass and Chili
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Preparation
10 minutes
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Cooking
30 minutes
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Difficulty Level
Easy
Ingredients for Fried Fish with Lemongrass and Chili Serves 2
Fish 300 gr Lemongrass 2 stalks Garlic 3 cloves Chili 1 piece Annatto seeds 2 teaspoons Salt 2/3 teaspoon Seasoning powder 1 teaspoon Pepper 1/3 teaspoon Cooking oil 7 tablespoons
Ingredient Image
How to Cook Fried Fish with Lemongrass and Chili
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Prepare the fish
Scale the fish, wash it clean, then use a knife to make 2 cuts on each side of the fish so that the seasoning can penetrate quickly.
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Marinate the fish
You marinate the fish with 1 teaspoon of seasoning, 2/3 teaspoon of salt, and 1/3 teaspoon of pepper.
Chop the lemongrass finely, mince the part of the root, and add it to the fish for about 15 minutes.
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Fry the fish
Peel the garlic and crush it. The remaining lemongrass should be smashed and shredded. Fry the garlic and smashed lemongrass with 7 tablespoons of cooking oil until golden, then remove. Next, add 2 tablespoons of hot garlic and lemongrass oil to 2 teaspoons of annatto seeds to create colored oil.
After marinating, add the fish to the hot garlic and lemongrass oil, fry on low heat until the fish is cooked, then add 2 tablespoons of colored oil to give the fish a more beautiful golden color.
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Finished Product
Once the fish is cooked, place it on a plate, sprinkle some fried lemongrass and garlic on top for a nice presentation. Then enjoy. The fish meat is slightly chewy, not flaky, and the fins are crispy. Surely everyone in the family will love it!
Information about grouper fish
- Grouper fish is also known as catfish or parrotfish, a species that lives in saltwater environments.
- Grouper fish have a flat, quite soft body. Mature grouper fish are about 30 – 50cm long. Depending on the species, grouper fish will have different sizes. Their diet usually consists of seaweed, algae, and organic debris.
- Although grouper fish have a flat body, they are very meaty. The flavor of grouper fish meat is incredibly rich and particularly easy to prepare for braised dishes, fried dishes, or soups.
How to choose fresh and delicious grouper fish
- Fresh grouper fish usually has a pink color, a clear slimy texture, shiny scales tightly attached to the body, no unpleasant smell, and dark red gills that are not slimy, with the gill cover close to the gills and the mouth tightly closed.
- You should choose fish with a firm body, holding it in the middle without bending. Fresh fish meat is firm, bouncy when pressed; if you press deeply into the grouper fish body and release, the indentation should rise immediately.
- Do not choose fish with a swollen, soft, round belly that has cracks, a greenish belly, and an anus that is pink or dark red, protruding significantly outward.
- The best way is to choose live fish that are still swimming to avoid purchasing spoiled fish.
Tips for frying crispy and delicious grouper fish
- To prevent grouper fish from sticking to the pan, add the fish when the oil is just hot, not when the oil is too hot or not hot enough.
- Fry in moderate quantities, not too many, to avoid lowering the oil temperature, which can prevent the grouper fish from being crispy and may cause them to stick together.
- If the grouper fish sticks to the pan, turn off the heat, tilt the oil to one side, and wait for the pan to cool; the grouper fish will release itself.
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It’s a familiar dish, but when prepared correctly, fried mackerel with lemongrass and chili will definitely make the whole family enjoy their meals much more. Wishing you success, good appetite, and don’t forget to share your tips with TasteVN right below!
*Refer to images and recipes from the YouTube channel: Wife’s Kitchen and Giggle
