Fried Fish Fillets with Lemongrass

Cá Chiên Xã

Preparation info

  • Serves


    • Difficulty


Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

The clean and light flavors of this recipe require that you select a meaty fish such as mackerel, catfish, or sea bass, because certain types of fish won’t stand up to the hot frying oil. This is a great, palatable dish that’s very common in Vietnamese cuisine, but it is salty! It originated as a way to make a small amount of food stretch for many as an entire meal. The fish fillets turn a nice golden brown when fried, and the addition of lemongrass gives them a fragrant, lemony taste to contrast with the salt. Eat this fish with lots of rice or bun and dip tiny bites into tangy nuoc cham.