Vietnamese-style Fish and Chips

Ingredients

While the original British Fish and Chips is typically made with white fish fillets coated in a beer batter and served with thick-cut fries, this Vietnamese-style version adds a vibrant twist. The fish is marinated in a fragrant blend of Vietnamese herbs and spices, then coated in a light and crispy rice flour batter. Instead of fries, it is served with a zesty dipping sauce and a fresh salad to complement the flavors. We alse have the original recipe for Fish and Chips, so you can check it out.

• 500g (1.1 lb) white fish fillets 500g (1.1 lb) white fish fillets
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 teaspoon minced garlic 1 teaspoon minced garlic
• 1 teaspoon minced ginger 1 teaspoon minced ginger
• 1 teaspoon lemongrass, finely chopped 1 teaspoon lemongrass, finely chopped
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 cup rice flour 1 cup rice flour
• Vegetable oil, for frying Vegetable oil, for frying
• Salt, to taste Salt, to taste
• For the dipping sauce: For the dipping sauce:
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon sugar 1 tablespoon sugar
• 1 tablespoon water 1 tablespoon water
• 1 small chili, finely chopped 1 small chili, finely chopped
• For the salad: For the salad:
• 2 cups mixed salad greens 2 cups mixed salad greens
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1/4 cup fresh herbs (such as mint, cilantro, and Thai basil), chopped 1/4 cup fresh herbs (such as mint, cilantro, and Thai basil), chopped

Nutrition

• Calories (kcal / KJ): Approximately 300 kcal / 1255 KJ per serving
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the fish sauce, lime juice, minced garlic, minced ginger, lemongrass, and turmeric powder. Mix well to create a marinade.
2. 2.
   Place the fish fillets in a shallow dish and pour the marinade over them. Ensure the fillets are evenly coated. Let them marinate for at least 30 minutes.
3. 3.
   In a separate bowl, prepare the dipping sauce by combining fish sauce, lime juice, sugar, water, and chopped chili. Stir until the sugar is dissolved. Set aside.
4. 4.
   In a deep pan or fryer, heat vegetable oil to 180°C (350°F).
5. 5.
   Place the rice flour in a shallow dish. Remove the fish fillets from the marinade, allowing any excess marinade to drip off. Coat each fillet in rice flour, pressing gently to ensure an even coating.
6. 6.
   Carefully place the coated fish fillets into the hot oil and fry until golden brown and crispy, about 4-5 minutes per side. Remove from the oil and drain on a paper towel-lined plate. Sprinkle with salt to taste.
7. 7.
   In a large bowl, combine the mixed salad greens, cucumber slices, julienned carrot, and fresh herbs. Toss gently to mix.
8. 8.
   Serve the crispy fish fillets with the dipping sauce and the fresh salad on the side.

Treat your ingredients with care...

• Fish fillets — Choose firm white fish fillets such as cod or haddock for the best results. Ensure they are fresh and free from any strong fishy odor.
• Rice flour — Rice flour gives the fish a light and crispy texture. If you don't have rice flour, you can substitute with cornstarch or all-purpose flour, although the texture may differ slightly.
• Fresh herbs — Use a combination of mint, cilantro, and Thai basil for a burst of fresh flavors in the salad. If you can't find Thai basil, regular basil will work as well.

Tips & Tricks

• For extra crispiness, refrigerate the coated fish fillets for 15 minutes before frying.
• Serve the fish and chips immediately after frying to maintain the crispy texture.
• If you prefer a spicier dipping sauce, add more chopped chili or a dash of chili sauce.
• Customize the salad by adding sliced bell peppers, bean sprouts, or shredded cabbage for extra crunch.
• If you want to make it a complete meal, serve the fish and chips with steamed jasmine rice or vermicelli noodles.

Serving advice

Serve the Vietnamese-style Fish and Chips hot, with the tangy dipping sauce drizzled over the crispy fish fillets. Accompany it with a generous portion of the fresh salad on the side. Garnish with additional fresh herbs for a vibrant presentation.

Presentation advice

Arrange the crispy fish fillets on a platter, placing them slightly overlapping each other. Place a small bowl of the dipping sauce in the center of the platter. Surround the fish with the fresh salad, creating an attractive contrast of colors. Sprinkle some extra chopped herbs on top for a finishing touch.