Vietnamese Fried Fish Soy Sauce Ca Chien Xi Dau Recipe

There’s something about the sizzle of fish hitting hot oil that instantly transports me to a bustling street market somewhere in the vibrant heart of Southeast Asia. Today, I’m channeling all that energy into my kitchen, ready to whip up a flavorful Vietnamese-inspired fried fish that’s crispy on the outside, tender on the inside, and soaked in a symphony of savory sauces. Grab your frying pan; we’re about to embark on a culinary adventure!

I love to prepare Vietnamese Fried Fish Soy Sauce or Ca Chien Xi Dau, which boasts fried fish lusciously slicked with a soy sauce-based glaze so fragrant and compelling it would be an affront to the nose not to inhale deeply. The serious savory notes come from the sauce, which is a mixture of fish sauce, garlic, and lime juice.

Quite straightforward, really—it’s all about balance. For me, Ca Chien Xi Dau is a perfect dish.

It’s ridiculously easy, yet the combination of flavors might just blow your mind, especially when you get the crunch of fresh cilantro and a hint of chili after a bite.

Vietnamese Fried Fish Soy Sauce Ca Chien Xi Dau Recipe Ingredients

• Soy Sauce: Adds umami and saltiness, enhancing flavors.
• Fish Sauce: Provides deep savory notes, rich in protein.
• Garlic: Boosts aroma and flavor, known for health benefits.
• Lime Juice: Adds tangy freshness, rich in vitamin C.
• Black Pepper: Adds heat and spice, benefits digestion.
• Vegetable Oil: Neutral frying medium, retains fish moisture.
• Green Onions: Adds mild, fresh flavor, with vitamins A and C.
• Red Chili Pepper: Optional spice and heat, high in antioxidants.
• Cilantro: Fresh herb garnish, adds flavor and visual appeal.

Vietnamese Fried Fish Soy Sauce Ca Chien Xi Dau Recipe Ingredient Quantities

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• 2 whole fish (such as red snapper or tilapia), cleaned and scaled
• 1/2 cup soy sauce
• 3 tablespoons fish sauce
• 3 cloves garlic, minced
• 1 tablespoon sugar
• 1 tablespoon lime juice
• 1 teaspoon black pepper
• 1/2 cup vegetable oil (for frying)
• 2 green onions, chopped
• 1 red chili pepper, sliced (optional for garnish)
• Fresh cilantro, chopped (for garnish)
• Steamed rice (for serving)

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How to Make this Vietnamese Fried Fish Soy Sauce Ca Chien Xi Dau Recipe

1. Dry the fish with paper towels. You want to remove excess moisture so that the fish will be nice and crisp when fried. If you wet-bread, the breading will also be wet and hence soggy and everything will be the opposite of crispy.

2. Combine the soy sauce, fish sauce, minced garlic, sugar, lime juice, and black pepper in a shallow dish. These ingredients create a marinade that forms the base for the dish.

3. Put the fish in the marinade and coat it well. Let it sit in the marinade a while—15-20 minutes, say—so it can absorb the flavors.

4. Warm the vegetable oil in a sizable frying pan over medium-high heat. Be certain that the oil is hot before you add the fish, or else the fish will not have the crispy texture you want.

5. Delicately position the fish, which has been soaking in the marinade, into the oil that has reached a high temperature. Then, allow the fish to cook undisturbed for a few minutes on one side. After about 5-7 minutes, check to see if it has turned a nice golden brown. If it has, carefully flip it over and allow it to cook on the other side undisturbed for another 5-7 minutes.

6. Once the fish is cooked, take it out of the pan and place it on paper towels to soak up any extra oil.

7. In the same skillet, lower the heat and let the rest of the marinade bubble away until it thickens into a nice sauce.

8. Move the fried fish to a serving platter, pour the reduced sauce over the fish, making sure it’s evenly coated.

9. Chop green onions, slice red chili pepper, and chop fresh cilantro. Garnish fish with these ingredients to add flavor and color.

10. Vietnamese fried fish should be served hot, accompanied by rice, to make it a meal. The combination of fish, rice, and the following sauce is delightful, to say the least. The fish has been perfectly fried. It is crispy, moist, and delicious. It has a delightful combination of savory and aromatic flavors.

Vietnamese Fried Fish Soy Sauce Ca Chien Xi Dau Recipe Equipment Needed

1. Paper towels
2. Shallow dish
3. Measuring cups and spoons
4. Knife
5. Cutting board
6. Frying pan
7. Tongs or spatula
8. Serving platter

FAQ

• Can I use fillets instead of whole fish?Certainly, fillets can be cooked, but for a shorter time period. Keep a close watch to ensure you do not end up overcooking them.
• What type of fish works best for this recipe?Firm white fish such as red snapper and tilapia are excellent options, but feel free to substitute any firm white fish.
• Is it necessary to use fish sauce?Adding an authentic umami flavor is what fish sauce is all about, but if you need to reduce or even omit it, you can adjust the soy sauce to bring out all the flavors of this dish.
• Can the dish be made less spicy?Absolutely, just leave out the red chili pepper if you want a dish that is not so fiery.
• How should leftovers be stored?Keep in a sealed container in the fridge for 2 days. When you want to enjoy it, reheat it gently.
• What can be served with the fish?Traditionally, steamed rice is the accompaniment, but it can also be served with noodles or a fresh salad.
• Can I prepare the sauce in advance?Certainly, the sauce can be prepared ahead of time and kept in the refrigerator for a day.

Vietnamese Fried Fish Soy Sauce Ca Chien Xi Dau Recipe Substitutions and Variations

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• Whole Fish: Substitute with salmon fillets or trout if preferred.
• Soy Sauce: Use tamari for a gluten-free option or coconut aminos for a milder, less salty flavor.
• Fish Sauce: Replace with soy sauce combined with a squeeze of lime juice for a similar umami kick if unavailable.
• Sugar: Honey or maple syrup can be used as alternatives.
• Vegetable Oil: Swap for canola oil or peanut oil for frying.

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Pro Tips

1. Score the Fish Before marinating, score the fish with diagonal slashes on both sides about 1-2 inches apart. This helps the marinade penetrate deeper and ensures even cooking during frying.

2. Temperature Control Use a thermometer to ensure the oil reaches the optimal frying temperature of about 350°F (175°C). This helps achieve a crispy texture without overcooking the fish.

3. Optimal Marinade Time Marinate the fish for at least 30 minutes if time allows. This gives a stronger infusion of flavors, enhancing the overall taste.

4. Using a Splatter Guard When frying, use a splatter guard to keep oil contained and minimize messes, especially when gently basing or flipping the fish.

5. Fresh Garnish Add the fresh cilantro and chili pepper just before serving to retain their vibrant color and flavor, ensuring they complement rather than overpower the dish.