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Crispy Garlic Fish

A delightful dish featuring beautifully fried fish paired with crispy garlic and tangy sauce, offering unmatched flavor and comfort.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Southeast Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 3 Tbsp fish sauce Key ingredient for umami flavor.
  • 3 Tbsp lime juice Adds brightness and zesty tang.
  • 1 Tbsp sugar Balances the acidity from lime juice.
  • 1/4 to 1/2 teaspoon roasted chili flakes Adjust based on your heat preference.
  • 1 small shallot, finely sliced Provides delicate sweetness.
For the Fish
  • 600 g wild rainbow trout fillet, cut into 1-inch chunks Fresh fish is ideal; feel free to substitute with your preferred type.
  • 1 head garlic, peeled Use freshly peeled garlic for the best flavor.
  • a few sprigs cilantro or green onion, chopped Adds freshness and color.
  • Frying oil Use light oils like canola or vegetable oil.
For Serving
  • Rice (white or jasmine) Works perfectly with the fish.

Method
 

Prepare the Sauce
  1. In a bowl, combine the fish sauce, lime juice, sugar, chili flakes, and sliced shallot. Mix well and set aside.
Fry the Garlic
  1. In a wok or large pot, heat oil to 250°F (120°C). Add the sliced garlic and fry until light golden brown, approximately 5 minutes. Remove and drain on a paper towel.
Cook the Fish
  1. Increase the oil temperature to 400°F (200°C). Add the fish in batches, frying each for 2-3 minutes until golden and firm, using a slotted spoon to remove and drain on paper towels.
Combine and Serve
  1. Drizzle the prepared sauce over the crispy fish pieces and top with the crispy garlic and chopped cilantro or green onion. Serve alongside hot rice.

Notes

For best results, use room temperature fish and fresh garlic. Leftover fish can be stored in the fridge for up to 2 days or frozen for 1 month.