Crispy Fish with Purple Sweet Potato & Egg
Vietnamese-style whole fried fish with crispy skin, served with boiled eggs, purple sweet potato, and a sharp lime-salt dip. A simple, dramatic dinner that feels restaurant-worthy but takes 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 480
- Protein
- 52g
Ingredients
- 1 fish whole fish (sea bass or tilapia, 1.5–2 lbs), gutted and scaled
- 1 medium purple sweet potato
- 2 whole eggs
- 3 tbsp neutral cooking oil
- 2 whole limes
- 1 tbsp fish sauce
- 2 tbsp fresh herbs (cilantro, mint, or Thai basil, chopped)
- 1 to taste salt and black pepper
Instructions
- 1
Boil water in a pot. Add purple sweet potato and eggs. Simmer 12–14 minutes until potato is fork-tender and eggs are hard-boiled.
- 2
Pat fish dry inside and out. Score the skin diagonally three times per side. Season generously with salt and pepper inside and out.
- 3
Heat oil in a large skillet over medium-high until it shimmers. Lay fish in pan and sear 5–6 minutes per side without moving until skin is golden and crispy.
- 4
Drain eggs and sweet potato. Peel eggs. Cut potato into wedges. Juice limes into a small bowl, add fish sauce and chopped herbs, stir.
- 5
Slide fish onto a serving platter. Arrange eggs, potato wedges, and lime dipping sauce alongside. Squeeze remaining lime over fish. Serve hot.
Tools you’ll need
- large skillet (12-inch)
- pot (3–4 quart)
- cutting board
- knife
- paper towels
- spoon
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