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Crispy Garlic Fish

A delightful Crispy Garlic Fish recipe featuring tender fish coated in fried garlic and served with a zesty sauce, perfect for family dinners or cozy nights in.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Southeast Asian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Fish
  • 600 g wild rainbow trout fillet (or any white fish you prefer), cut into 1-inch chunks Use fresh, high-quality fish for the best results.
  • 1 head garlic, minced Fresh garlic is a must! Avoid pre-minced versions.
  • 1 small shallot, finely sliced
  • 3 tablespoons fish sauce Can substitute with soy sauce for a vegetarian option.
  • 3 tablespoons lime juice
  • 1 tablespoon sugar Use to balance the flavors in the sauce.
  • 1/4 to 1/2 teaspoon roasted chili flakes, to taste Adjust spice level according to preference.
  • A few sprigs cilantro or green onion, chopped (optional for garnish) Optional for freshness.
  • Rice for serving Perfect to absorb the sauce.
  • Frying oil (canola or vegetable oil works best) Essential for frying.

Method
 

Making the Sauce
  1. In a medium bowl, combine the fish sauce, lime juice, sugar, and chili flakes. Stir well to dissolve the sugar completely, then set aside.
Preparation for Frying
  1. Fill a wok or a large pot with at least 2 inches of frying oil. Heat the oil to 250°F.
  2. Once the oil is ready, carefully introduce the minced garlic. Fry while stirring frequently until a lovely golden color is achieved. Remove and drain on paper towels.
  3. Increase the oil temperature to 400°F, perfect for frying the fish.
  4. Prepare a mixing bowl lined with paper towels to catch excess oil.
Frying the Fish
  1. Carefully place the fish pieces in the hot oil, frying in batches for about 2 minutes or until golden and firm.
  2. Drain the fish on your paper towel-lined bowl.
Serving
  1. Drizzle the prepared sauce over the hot, crispy fish and sprinkle generously with the fried garlic and chopped cilantro. Serve alongside warm rice with extra sauce on the side for dipping.

Notes

Storage: If leftovers remain, store fish and sauce in separate airtight containers. Refrigerate for up to 3 days. Reheat fish in the oven for best results.