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Crispy Garlic Fish

A crispy, golden fish paired with punchy garlic and zingy lime, perfect for family meals or cozy dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Seafood
Calories: 250
Ingredients Method Notes

Ingredients
  

For the fish
  • 600 g wild rainbow trout fillet (or your preferred fish) Cut into 1-inch chunks. Choose a firm fish for optimal frying.
  • 1 head garlic Fresh garlic is non-negotiable for aroma and flavor.
  • 1 small shallot, finely sliced Adds a mild onion flavor.
  • 3 Tbsp fish sauce Look for a high-quality brand.
  • 3 Tbsp lime juice Freshly squeezed.
  • 1 Tbsp sugar Balances the flavors.
  • 1/4 to 1/2 tsp roasted chili flakes Adjust according to spice tolerance.
  • A few sprigs cilantro or green onion, chopped (optional) Adds freshness and color.
  • Rice for serving Perfect for soaking up the sauce.

Method
 

Preparation for the Sauce
  1. In a bowl, mix the fish sauce, lime juice, and sugar until the sugar is fully dissolved. Set aside while you prepare the fish.
Preparation for the Fried Garlic
  1. In a wok or a large pot, fill with frying oil (at least 2 inches deep). Heat the oil to 250°F (120°C).
  2. Carefully add the minced garlic and fry until golden brown, about 5 minutes. Remove the garlic with a slotted spoon and let it drain on paper towels.
Frying the Fish
  1. Increase the oil temperature to 400°F (200°C).
  2. Working in batches, fry the fish chunks, one piece at a time, for about 2 minutes, or until they are golden and firm. Drain the excess oil on paper towels.
Serving
  1. Drizzle about 3 tablespoons of your pre-mixed sauce over the fried fish, ensuring you're generous with the crispy garlic on top.
  2. Garnish with chopped cilantro or green onion if desired. Serve with rice and the remaining sauce on the side.

Notes

Keep an eye on the garlic while frying to avoid burning. Store leftovers in an airtight container; best if consumed within 2 days. Re-crisp in the oven.