Crispy Fish with Rice & Charred Greens
Whole fish fried until golden and crackling, served over jasmine rice with stir-fried water spinach, sambal heat, and crispy shallots. A complete Vietnamese dinner in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 620
- Protein
- 42g
Ingredients
- 1.5 lb whole fish (sea bream, snapper, or tilapia), gutted and scaled
- 4 cups water spinach (or spinach), cut into 2-inch pieces
- 1 cup bean sprouts
- 3 tbsp sambal oelek (or chili paste)
- 3 tbsp fried shallots
- 2 cups jasmine rice, cooked
- 2 tbsp fish sauce
- 1 cup neutral oil for frying
Instructions
- 1
Pat fish dry inside and out with paper towels. Make 2–3 diagonal slashes on each side.
- 2
Heat neutral oil in a large deep skillet to 350°F (a pinch of flour sizzles immediately).
- 3
Slide fish into hot oil. Fry 6–7 minutes per side without moving until skin is mahogany-brown and crackling.
- 4
Transfer fish to a paper-towel-lined plate. Pour off all but 2 tbsp oil into a bowl.
- 5
In the same skillet, stir-fry water spinach and bean sprouts 2 minutes over high heat until wilted but still bright.
- 6
Divide rice onto plates, top with fish, greens, and sambal. Drizzle 1 tbsp fish sauce over rice and finish with fried shallots.
Tools you’ll need
- large deep skillet (10–12 inch)
- paper towels
- instant-read thermometer or wooden spoon for oil test
- slotted spatula
- plates
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