Belt fish comes from the middle area of Vietnam, where people usually turn it into dried fish. This recipe cooks it another way: the pieces are rolled in tapioca starch and fried, then eaten with steamed rice and fish sauce with a little chili. Time: the fish marinates in salt for 15 minutes. Ingredients For the fish 3–4 sliced belt fish pieces (200–300 g) Salt 1 tablespoon tapioca starch or wheat flour Oil (3–4 tablespoons) For the sauce Fish sauce, ginger, garlic, chili, sugar How to make cá hố chiên giòn 1. Clean and salt the fish Clean the belt fish well a few times in water with a little salt added. Marinate it with 1 teaspoon salt for 15 minutes. 2. Coat in starch Roll the fish pieces in the tapioca starch. This is the key point: it helps the skin stay crispy longer. 3. Fry Heat the oil (3–4 tablespoons), add the fish and fry until the sides turn golden brown. Lift the pieces onto a plate lined with paper napkins to soak up the excess oil. 4. Make the sauce and serve Mix the minced chili, garlic and ginger with sugar and fish sauce, and taste to suit your liking. Serve the fish with this sauce, steamed rice and a hot soup for a family meal, especially on rainy days. Share:
