Crispy Garlic Fish

A celebration of flavors with perfectly crispy fish coated in aromatic garlic and zesty lime, reminiscent of cherished family gatherings.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Southeast Asian

Calories: 350

Ingredients Method Notes

Ingredients

For the Sauce

3 Tbsp fish sauce
3 Tbsp lime juice A must for that zesty punch.
1 Tbsp sugar Balances the savory notes nicely.
1/4 to 1/2 teaspoon roasted chili flakes Adjust based on your spice tolerance.

For the Fish

600 g wild rainbow trout fillet Cut into 1-inch chunks; recommend a fresh catch if possible.
1 head garlic Freshly minced is always best.
1 small shallot Finely sliced to enhance the aromatic profile.
a few sprigs cilantro or green onion Chopped, optional for garnish.
Rice for serving steamed rice Pairs fabulously with this dish.
Frying oil Use a neutral oil like vegetable or canola. For frying.

Method

Prepare the Sauce

In a bowl, mix together the fish sauce, lime juice, sugar, and chili flakes. Stir well to ensure the sugar is dissolved. Set aside until ready to use.

Fry the Garlic

Fill a large wok or pot with frying oil at least 2 inches deep. Heat the oil to 250°F before adding garlic.
Add minced garlic to the oil and fry, stirring frequently, until it’s a light golden color, about 3-4 minutes. Remove the garlic and drain on a paper towel.

Fry the Fish

Increase the oil temperature to 400°F. Carefully fry the fish pieces one at a time for about 2 minutes each until they turn golden and firm. Remove and drain.

Serve

Drizzle the previously prepared sauce over the crispy fish.
Sprinkle the fried garlic and cilantro on top, and serve with a side of fluffy rice and additional sauce on the side.

Notes

Storage: Leftover crispy fish can be stored in an airtight container in the fridge for up to 2 days. To retain crispiness, reheat in a hot oven instead of a microwave. For make-ahead, prepare the sauce and fry the garlic ahead of time.