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Crisp Fried Fish with Herb Sauce and Green Papaya Salad Recipe

Crisp Fried Fish with Herb Sauce and Green Papaya Salad Recipe

Ingredients :

    • 1 whole fresh fish (about 600g/ 11/4 lbs)
    • 1/4 teaspoon salt
    • 3 tablespoons cornstarch
    • Oil for deep-frying
    • Vietnamese Herb Accompaniments

Herb Sauce :

    • 125 ml (1/2 cup) fish sauce
    • 125 ml (1/2 cup) tamarind juice or rice vinegar
    • 50 g (1/4 cup) shaved palm sugar or brown sugar
    • 2 stalks lemongrass, tender inner part of bottom third only, finely minced
    • 8 cm (3 in) young ginger, peeled and grated
    • 1 small onion, peeled and finely diced
    • 5 saw-leaf herb leaves, thinly sliced
    • 2–3 bird’s-eye chilies, finely chopped

Green Papaya Salad :

    • 1 small green papaya (about 500 g/1 lb)
    • 3 cloves garlic, minced
    • 2–3 tablespoons dried prawns (optional)
    • 3 bird’s-eye chilies, minced
    • 50 g (1/cup) grated or thinly shredded carrot
    • 6 cherry tomatoes, halved
    • 2 tablespoon fish sauce
    • 2 tablespoons shaved palm sugar or brown sugar
    • 4 tablespoons lime juice

Method :

    1. Make the Herb Sauce by combining the fish sauce, tamarind juice and palm sugar in a small pot. Bring to a boil over medium heat and stir until the sugar is completely dissolved. Remove from the heat. Set aside to cool. Just before serving, combine all the ingredients and stir to mix well
    2. To make the Green Papaya Salad, peel the papaya and discard the green skin completely, using only the white flesh. Rinse with cold water and cut in half lengthwise, discarding the seeds.With a hand shredder or grater, slice the papaya into very long thin strips, yielding about 2 cups.
    3. Using a mortar, pound the garlic, dried prawns and bird’s-eye chilies until fine. Add the papaya, carrot, tomatoes, fish sauce, palm sugar and lime juice. Gently pound with the pestle and stir with a long spoon to mix well. Adjust the taste with more fish sauce, sugar and lime juice. Transfer to a serving platter.
    4. Scale and gut the fish, rinse with cold water. Pat dry, then make several diagonal cuts on each side. Rub the fish with salt and coat with the cornstarch.
    5. Heat the oil in a wok over high heat until very hot. Gently lower the fish in the hot oil and fry, turning once, until golden brown on both sides, about 10–25 minutes. Remove and drain on paper towels. Transfer to a serving platter.
    6. Serve the fish with the Herb Sauce, Papaya Salad and Vietnamese Herb Accompaniments. To eat, take a piece of the fish flesh and place it on a piece of lettuce with the Herb Sauce and herbs of your choice.Wrap the lettuce around the fish and eat with the Green Papaya Salad.

Serves 4–6
Preparation time : 40 mins
Cooking time : 30 mins