Vietnamese Style Fish

Vietnamese Style Fish

A quick and flavorful Vietnamese dish featuring tender fish infused with garlic, shallots, and ginger in a tangy sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: Vietnamese

Calories: 320

Ingredients Method Notes

Ingredients

For the fish

2 whole whole fish (e.g., tilapia or snapper) Choose firm fish for best results.
2 tablespoons vegetable oil Use for frying.
4 cloves garlic, minced
2 shallots shallots, sliced
1 tablespoon ginger, grated

For the sauce

1 tablespoon fish sauce
2 tablespoons soy sauce Can substitute with a vegan alternative.
1 tablespoon lime juice Freshly squeezed is best.
1 tablespoon sugar

For serving

to taste Fresh herbs (e.g., cilantro, mint) Use for garnishing.
as needed Cooked rice Serve alongside the fish.

Method

Preparation

Clean and gut the fish, making diagonal cuts on both sides to help cook evenly.
In a small bowl, mix together the fish sauce, soy sauce, lime juice, and sugar until well combined.

Cooking

Heat the vegetable oil in a pan over medium-high heat until it shimmers.
Add the minced garlic, sliced shallots, and grated ginger to the pan, sautéing until fragrant and the shallots become translucent.
Carefully place the fish in the pan, then pour the sauce over them.
Cook for about 5-7 minutes on each side, or until the fish is cooked through and flakes easily with a fork.

Serving

Serve hot, garnished with fresh herbs and alongside cooked rice.

Notes

For extra flavor, marinate the fish in the sauce for 30 minutes before cooking. Use a non-stick pan to prevent sticking. For a spicy kick, add sliced fresh chili to the sautéing aromatics. If using leftovers, store in an airtight container in the refrigerator for 2-3 days; reheat gently to maintain texture.