Crispy Fish in Dill Sauce
Whole fish or thick fillets fried until golden, then finished in a tangy Vietnamese dill broth. Sweet, savory, and aromatic in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 312
- Protein
- 42g
Ingredients
- 1 lb white fish fillets (sea bass, snapper, or grouper)
- ½ cup fresh dill, chopped
- 3 tbsp lime juice
- 2 tbsp fish sauce
- ½ cup all-purpose flour
- 1 cup water
Instructions
- 1
Pat fish dry with paper towels. Season generously with salt and black pepper on both sides.
- 2
Dredge fish in flour, shaking off excess. Heat 2 tbsp neutral oil in a 12-inch skillet over medium-high until shimmering.
- 3
Slide fish into the skillet without moving for 3 minutes. Flip once and cook 2 minutes more until golden and cooked through.
- 4
Transfer fish to a plate. In the same skillet, add water, fish sauce, and lime juice; bring to a simmer for 1 minute.
- 5
Stir in dill until fragrant, about 30 seconds. Return fish to the skillet to coat in the sauce.
- 6
Serve immediately in shallow bowls with broth spooned over the fish.
Tools you’ll need
- 12-inch skillet
- paper towels
- shallow bowl
- measuring spoons
- measuring cups
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