Crispy Fried Fish with Noodle Bowl
Whole fish seasoned and pan-fried until golden, served over cool vermicelli with lettuce, herbs, and a tangy-sweet dipping sauce. Restaurant-quality Vietnamese street food in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 2 fish (about 1 lb total) whole fish (sea bass, branzino, or snapper), cleaned and scaled
- 3 tbsp fish sauce
- 1 whole lime (juiced)
- 1 tbsp granulated sugar
- 6 oz dried rice vermicelli noodles
- 2 cups fresh lettuce leaves (butter or romaine)
- ½ cup fresh herbs (cilantro, mint, or Thai basil), chopped
- 3 tbsp neutral cooking oil
Instructions
- 1
Make dipping sauce: stir fish sauce, lime juice, sugar, and 3 tbsp water in a bowl until sugar dissolves.
- 2
Boil vermicelli in salted water until tender, about 6 minutes. Drain and rinse with cold water; set aside.
- 3
Pat fish completely dry. Season inside and out with salt and black pepper. Score skin diagonally 3 times on each side.
- 4
Heat oil in a large skillet over medium-high heat until it shimmers. Lay fish skin-side down; cook 5 minutes without moving.
- 5
Flip fish and cook 4 minutes until flesh is opaque when flaked at the thickest part. Skin should be deep golden brown.
- 6
Divide noodles, lettuce, and herbs between bowls. Top with crispy fish and drizzle with dipping sauce.
Tools you’ll need
- large skillet (12-inch or larger)
- small bowl for sauce
- pot for boiling noodles
- colander
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