Rice flour crusted fish
Those who have been to Vietnam know that food sellers are literally at every step in the cities there. This very food is spread out in large and at the same time mobile constructions, which are vaguely reminiscent of military field kitchens. What is there not only! Fish, chicken, meat, seafood, dozens of sauces, fresh finely chopped vegetables and herbs … and, of course, rice. In a few seconds you will be prepared any combination of the above. We liked this fish in a crisp most of all.Rice flour crusted fish
600 g fillet of white sea fish on the skin
100 g rice flour
small handful of cilantro leaves
a small handful of mint leaves
deep-frying vegetable oil
4 cm fresh ginger root
2 red hot chili peppers
90 g sugar
90 g rice or white wine sauce
40 g Vietnamese fish sauce
STEP-BY-STEP COOKING RECIPE
To glaze, ginger grate on a fine grater. Chili peppers cut in half, remove the seeds. Cut the pulp into thin half rings. Place ginger, chili, sugar, vinegar and fish sauce in a saucepan. Place on medium heat, bring to a boil and cook for 4 minutes. Remove from heat and set aside.
Cut the fish into small pieces. Pour half the rice flour onto a flat dish and roll the fish pieces in it. let stand for 2 minutes, then roll again in the remaining rice flour.
Pour the vegetable oil into the pan with a layer of about 1.5 cm and heat over high heat. Fry the fish in portions, spreading it with the skin down and using a slotted spoon to prevent it from floating, 1.5-2 minutes. Turn over and cook for another 30 seconds. Put the finished pieces on paper towels.
Put the fish on a dish, pour ginger glaze and sprinkle with herbs. Serve immediately.