In the vibrant tapestry of Vietnamese cuisine, where each dish tells a story of cultural heritage and culinary ingenuity, Fried Fish with Curry and Lemongrass (Cá Chiên Cà Ri Sả) stands out as a testament to the country’s rich flavors and cooking traditions. This dish embodies the perfect balance between the boldness of curry and the refreshing zest of lemongrass, combined with the satisfying crunch of perfectly fried fish.
Originating from Vietnam’s coastal regions, where seafood is a staple, this recipe has traversed through generations, adapting and evolving, yet always retaining its core essence. The dish is not just a meal but an experience, inviting diners to immerse themselves in a symphony of flavors and textures. The preparation involves marinating the fish in a blend of aromatic spices and herbs, ensuring that each bite is infused with the distinctive flavors of curry and the citrusy tang of lemongrass.
Fried Fish with Curry and Lemongrass is more than just a testament to Vietnamese culinary expertise; it’s a celebration of the country’s ability to create dishes that are simple yet profoundly flavorful. Whether served at a family gathering or enjoyed as a casual meal, it continues to delight palates and nourish souls, making it a cherished recipe in the repertoire of Vietnamese cuisine.
Introduction About Cá Chiên Cà Ri Sả
Fried Fish with Curry and Lemongrass, also known as Cá Chiên Cà Ri Sả in Vietnamese, is a flavorful fish dish that makes a delicious main course or appetizer. This fried fish features mild white fish fillets coated in a savory Vietnamese curry powder and aromatics like lemongrass and garlic.
When fried to a crisp golden brown, the fish develops a wonderfully fragrant, crispy exterior encasing the moist fish within. The curry powder provides warming spices like turmeric, coriander, and chili, while the lemongrass imparts a lovely citrusy brightness. Served alongside jasmine rice and a colorful vegetable medley, this fried fish with curry and lemongrass makes for a tasty weeknight dinner or elegant dinner party starter.
Flavor Profile
- Savory, mildly spicy from the curry powder
- Aromatic from the lemongrass, garlic, shallots
- Crispy, crunchy exterior coating on the fish
- Flaky, moist white fish inside
Serving Suggestions
Fried fish with curry and lemongrass pairs wonderfully with:
- Steamed jasmine rice or coconut rice
- Sautéed bok choy, snap peas, or other greens
- Cucumber and tomato salad
Author’s Experience
I first tried this dish at a wonderful Vietnamese restaurant in my city. The aroma of the sizzling fish with those exotic spices immediately grabbed my attention. With the first bite, I was hooked! The crispy coating contrasted so nicely with the supple fish inside. I’ve been recreating it at home ever since as a quick, flavorful weeknight meal.
About the Recipe
While fish and chips is a popular fried fish dish in Western cuisines, Cá Chiên Cà Ri Sả puts a flavorful spin on the concept with Vietnamese spices and aromatics. Quick-cooking fish fillets are used for convenience, but the curry coating and frying method gives you that same delicious crispy texture.
Ingredients
- Fish fillets (tilapia, catfish, cod, haddock)
- Salt and pepper
- Vietnamese curry powder – for color and flavor
- Lemongrass – fresh or pre-ground
- Garlic
- Shallots
- Neutral frying oil
See recipe card below for full list of ingredients with quantities.
The hand-mixed Vietnamese curry powder provides a warming blend of coriander, turmeric, chili pepper, cumin, and fenugreek. This mixture gives the fried fish its iconic yellow hue and lightly spicy flavor.
Lemongrass is another key ingredient, providing a lovely citrusy note. Use fresh lemongrass stalks or pre-ground lemongrass for convenience.
Sourcing Ingredients
- Fish fillets – find fresh or thawed fillets at the seafood counter or freezer section of grocery stores.
- Vietnamese curry powder – check the spice aisle or international section of well-stocked grocers. Alternatively, purchase it online or at an Asian specialty market.
- Lemongrass – look for fresh lemongrass stalks near other fresh herbs. Jarred pre-ground lemongrass can be used as well.
- Garlic, shallots, oils – routinely stocked at most markets.
Substitutions
- Fish fillets – any mild white fish like tilapia, catfish, cod, or haddock. You can also use chicken breast or extra firm tofu.
- Curry powder – substitute with Thai red or yellow curry paste. Adjust spice level to taste.
- Lemongrass – skip if unavailable or use lemon zest.
- Oil – use any high smoke point neutral oil like vegetable, grapeseed, peanut, or rice bran oil.
Instructions
Follow these simple steps to make perfect fried fish with curry and lemongrass:
Prep the Fish
- Pat fish fillets dry with paper towels. Drying well helps achieve a crispy coating.
- Season fish all over with salt and pepper. This adds flavor and helps the coating stick.
Apply Curry Powder
- Place curry powder in a shallow dish. You’ll coat the fish in this.
- Pat curry powder onto both sides of each fillet, pressing gently so it adheres.
Add Lemongrass
- If using fresh lemongrass, slice stalks thinly on a diagonal.
- Otherwise use pre-ground lemongrass for convenience.
- Sprinkle lemongrass evenly over the curry coated fish. Gently pat to help it stick.
Cooking the Fish
- Heat 1⁄2 inch oil in a skillet over medium-high heat. Use a neutral oil with high smoke point.
- Fry fish in batches 3-4 minutes per side, until golden brown.
- Adjust heat to maintain oil temperature around 350°F.
- Flip carefully using tongs or a spatula.
- Drain fried fish on a wire rack or paper towels.
Doneness Cues
Check for these signs that the fried fish is fully cooked:
- Opaque, flaky flesh
- Fish flakes easily when poked with a fork
- Interior reaches 145°F on a food thermometer
Serving Suggestions
Fried fish with curry and lemongrass pairs deliciously with:
Rice
- Steamed jasmine rice
- Coconut rice
- Brown rice
Vegetables
- Bok choy
- Green beans
- Asparagus
- Carrots
- Cucumber salad
Sauces
- Nuoc cham dipping sauce
- Soy ginger dressing
- Peanut sauce
Variations
- Use different fish like snapper, bass, grouper, or catfish
- Substitute red or yellow Thai curry paste for the curry powder
- Mix in chili garlic sauce or sambal for extra heat
- Add fresh herbs like cilantro, mint, or basil
- Garnish with crispy fried shallots, roasted peanuts, or scallions
Garnishes & Presentation
Transform basic fried fish fillets into a colorful platter with garnishes like:
- Chopped roasted peanuts
- Thinly sliced chili peppers
- Fresh cilantro or basil
- Crispy fried shallots or onions
- Wedges of lime
Artfully arrange the garnished fried fish over a bed of rice or salad greens. Drizzle with a tasty sauce like nuoc cham for visual appeal.
Additional Notes
Choosing Fresh Fish
Select fillets that look moist and shiny, with no discoloration or dry texture. They should have a mild, ocean-like scent, not fishy. Fillets should be firm yet still flexible.
Adjusting Spice Level
Add more or less curry powder and lemongrass to suit your desired level of heat. Serve with extra chili sauce if you like it extra spicy.
Safety Tips
- Dry fish well so hot oil does not splatter.
- Use a deep pot or dutch oven to minimize oil splatters.
- Maintain oil temperature around 350°F.
- Turn on your vent hood fan to avoid smoke buildup.
Follow basic frying safety tips and enjoy this tasty fried fish dish anytime! The crunchy curry coating pairs wonderfully with the moist, flaky fish inside.
Ingredients
- Fish
- 1 lb Filets
- Spices
- 1 tbsp Vietnamese curry powder
- Aromatics
- Minced garlic
- Minced shallot
- 3 tbsp Minced lemongrass
- Seasoning
- Fish sauce
- Salt
- Pepper
- Oil
- 2 tbsp Canola oil
Instructions
- Prep the Fish: Pat the fish fillets dry with paper towels. Season them generously with salt and pepper according to the recipe's recommendation.
- Coat with Curry and Lemongrass: Dredge the seasoned fish fillets in the Vietnamese curry powder, ensuring even coverage. Gently press minced lemongrass onto the curry-coated fish. The recipe might suggest using a patting motion for better adhesion.
- Cook the Fish: Refer to the recipe for the recommended oil type (usually a neutral oil with a high smoke point) and the ideal frying temperature for achieving crispy fish. Carefully place the fish fillets in the hot oil and cook for the time specified in the recipe, typically around 4-5 minutes per side, or until golden brown and cooked through.
- Serve: Once cooked through, transfer the fish fillets to a plate lined with paper towels to drain excess oil. Enjoy immediately with the recommended accompaniments from the recipe, such as rice and vegetables.
Notes
- This recipe is estimated to serve 4. Adjust ingredient quantities if needed for more or fewer servings.
- Cooking times may vary slightly depending on the thickness of your fish fillets and your stovetop's heat output. The recipe will likely provide more specific guidance.
- The full recipe might offer variations on this method, such as using a curry paste instead of powder.
- For safety, make sure the oil temperature is maintained throughout the cooking process to avoid splattering.
Nutrition Facts
Fried Fish with Curry and Lemongrass (Cá Chiên Cà Ri Sả)
Serves: 4
Amount Per Serving: | ||
---|---|---|
Calories | 450-550 | |
% Daily Value* | ||
Total Fat 25-35g | 38.5% | |
Saturated Fat 5-7g | 25% | |
Trans Fat | ||
Cholesterol 70-90mg | 23.3% | |
Sodium 500-700mg | 20.8% | |
Total Carbohydrate 15-25g | 5% | |
Dietary Fiber 2-3g | 8% | |
Sugars 5-7g | ||
Protein 40-50g |
Vitamin A | Vitamin C | |
Calcium | Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese Food Recipes & Blog
Since 2015, I’ve enthusiastically shared my culinary journey through cooking videos on social media, aiming to empower food enthusiasts to recreate delectable Vietnamese dishes in their own kitchens. Over the years, I’ve had the honor of being featured in various esteemed magazines and television programs, where I’ve assumed diverse roles ranging from a character to a guest, and even a cooking show host. Join me as we embark on a flavorful journey together!
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