Crispy Fried Elephant Fish With Ginger Fish Sauce: Ca Tai Tuong Chien Xu
Serves: 2
Santiago Howell
1 January 1970
Based on User reviews:
53
Spice
75
Sweetness
53
Sourness
37
mins
Prep time (avg)
6.6
Difficulty
Ingredients:
3 tbsps
Sugar3 tbsps
Fish Sauce3 tbsps
White Vinegar110 g
Water4 tbsps
Ginger (fresh, julienned)1 tbsp
Chile (chopped)1 tbsp
Lime Juice (fresh)Directions:
1
In a small saucepan, combine the sugar, fish sauce, vinegar, and water and bring to the boil
2
Take off the heat, and transfer to a bowl and allow to cool
3
In a mortar and pestle, pound together the ginger, chile, and garlic
4
Once the fish sauce mixture is cooled, add the ginger mixture and lime juice
5
Set aside
6
In a large wok (large enough to hold the entire fish), heat the oil to 350 degrees F
7
Carefully, slide the whole fish into the oil and cook on high heat for 5 minutes
8
The scales of the elephant fish will puff up as it cooks
9
Remove the fish to a platter, and dress with 4 tablespoons of ginger fish sauce and garnish with fresh cilantro
10
Serve the fish with steamed jasmine rice and remaining ginger sauce