Vietnamese Fried Fish With Lemongrass Ca Chien Xa Recipe

There’s something truly magical about transforming simple white fish fillets into a flavor-packed culinary delight. Let me take you on a taste adventure with my zesty lemongrass fish recipe that’ll have your taste buds vibing to a whole new rhythm. 🎶 From the citrusy tang of lime to the aromatic whispers of lemongrass, this dish is a symphony of flavors that sings “eat me” in every bite.

In my kitchen, I am always on the lookout for dishes that merge vibrant flavors and simplicity, and I think Ca Chien Xa, or Vietnamese Fried Fish with Lemongrass, exemplifies this perfectly. White fish fillets are beautifully infused with finely chopped lemongrass, minced garlic, and a touch of soy and fish sauce, making for a fragrant, nutritious masterpiece.

You might think that topping the fish off with a sprinkle of cilantro and a squeeze of lime juice would be simple enough. But at this stage of the game, I am not interested in mere simplicity.

I am after something more flavorful and invigorating, something that excites both my palate and my kitchen. And this, my friends, is where the (not-so-secret) secret sauce comes in.

Vietnamese Fried Fish With Lemongrass Ca Chien Xa Recipe Ingredients

• White Fish Fillets: Rich in protein, low in fat, lean and versatile.
• Lemongrass: Citrusy aroma, aids digestion, adds unique fragrance.
• Garlic: Boosts immunity, flavorful, adds pungency and aroma.
• Fish Sauce: Umami-rich, enhances depth, quintessential Vietnamese flavor.
• Lime Juice: Tart and tangy, hands a citrusy brightness.
• Soy Sauce: Salty, savory depth, earthy and rich.

Vietnamese Fried Fish With Lemongrass Ca Chien Xa Recipe Ingredient Quantities

• 4 white fish fillets (such as tilapia or catfish), about 1 inch thick
• 2 stalks lemongrass, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 1 teaspoon ground black pepper
• 2 tablespoons vegetable oil
• 1 red chili, finely sliced (optional, for garnish)
• Fresh cilantro, chopped (for garnish)
• 1 lime, cut into wedges (for serving)

How to Make this Vietnamese Fried Fish With Lemongrass Ca Chien Xa Recipe

1. Wash the fish fillets in cold water and dry them with paper towels.

2. In a bowl, combine the marinade ingredients: chopped lemongrass, minced garlic, fish sauce, soy sauce, lime juice, sugar, and ground black pepper.

3. Evenly coat the fish fillets with the marinade, and ensure all sides are covered. Marinate them in the refrigerator for at least 30 minutes.

4. In a large non-stick frying pan, over medium-high heat, warm the vegetable oil.

5. When the oil is hot, carefully add the marinated fish fillets to the frying pan. Let the fish cook for about 4-5 minutes on each side, or until they are golden brown and cooked through. The fish should not be moved during cooking so that it forms a crust.

6. Take the fish out of the frying pan and put them on a plate that is lined with towels made of paper. These towels will soak up any oil that is in excess.

7. Fried fish should be placed on a serving platter.

8. Finely sliced red chili and freshly chopped cilantro make a lovely and tasty garnish.

9. Accompany the fried fish with lemon wedges.

10. Relish the dish served scorching, matching it with either some light, airy salad or bowl upon bowl of steamed, tender rice.

Vietnamese Fried Fish With Lemongrass Ca Chien Xa Recipe Equipment Needed

1. Cutting board
2. Knife
3. Bowl
4. Measuring spoons
5. Paper towels
6. Large non-stick frying pan
7. Spatula or fish turner
8. Plate
9. Serving platter

FAQ

• What is the best type of fish to use for this recipe?Any firm white fish can be used, such as tilapia or catfish, as they hold up well to frying and absorb the flavors beautifully.
• Can I prepare this dish without lemongrass?Although lemongrass is a key ingredient that gives the dish its special flavor, you can substitute it with lemon zest. However, the dish will lose some authenticity.
• Is it possible to make this dish ahead of time?Fresh from the fryer is the best way to serve the fish to ensure it retains its crispiness. You can, though, prepare the marinade and let the fish soak in it for a few hours ahead of time.
• What can I serve alongside this dish?Pairing Suggestions:
  – Jasmine rice / fresh Vietnamese salad
  Exact source: This dish couples well with jasmine rice or a fresh Vietnamese salad to complement the rich flavors of the fried fish.
• How can I make this dish spicier?You can amp up the heat by adding more sliced red chili to the marinade or by using a variety of chili that has more heat.
• Is there a substitute for fish sauce if I’m allergic?As an alternative, you can mix soy sauce with a dash of lime juice and a pinch of salt, although this will change the classic flavor.
• Can I bake instead of fry the fish?Baking is an option if a healthier version is the goal. Bake at 425°F (220°C) for 12-15 minutes or until cooked through and slightly crispy on the edges.

Vietnamese Fried Fish With Lemongrass Ca Chien Xa Recipe Substitutions and Variations

Mild-flavored fish such as snapper or flounder can stand in for white fish fillets.
Lemongrass: If you can’t find lemongrass, use lemon zest and a little fresh ginger.
Fish sauce. You can use soy sauce or tamari for a similar umami flavor.
Tamari or coconut aminos are good substitutes, particularly when a gluten-free option is necessary. These alternatives work well in place of soy sauce.
Red chili: A pinch of red pepper flakes can be used, or if you prefer less heat, they can be omitted altogether.

Pro Tips

1. Maximize Flavors with Marinade Time For deeper flavor, marinate the fish for up to 2 hours if time permits. This allows the lemongrass and other spices to penetrate the fillets thoroughly.

2. Lemongrass Preparation Tip Make sure to only use the tender white part of the lemongrass stalks, as it is more aromatic and tender. Crushing the lemongrass slightly before chopping can release even more of its essential oils.

3. Pan Handling for Perfect Fillets Ensure the oil is hot enough by testing with a small piece of fish or drop of batter; it should sizzle immediately. This helps in achieving a nice sear and prevents the fillets from sticking to the pan.

4. Crispy Texture Secret Pat the fish fillets dry thoroughly before marinating. This step helps in developing a crusty golden brown exterior during frying.

5. Balanced Lime Flavor If you prefer a more citrusy punch, zest the lime before juicing it and add the zest to the marinade. The zest provides a more intense and aromatic lime flavor.