Crispy Gion Fish with Broccoli
Golden-fried whole fish with a shatteringly crispy exterior and tender flesh, served alongside steamed broccoli. A Vietnamese restaurant classic that comes together in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 45g
Ingredients
- 2 pieces (8 oz each) whole fish (sea bass, snapper, or mackerel, cleaned and scaled)
- 2 cups broccoli florets
- 2 tbsp fish sauce
- 1 whole (juiced) lime
- 3 cloves garlic cloves, minced
- 2 cups neutral cooking oil (for frying)
Instructions
- 1
Bring a pot of salted water to a boil. Add broccoli and steam until tender-crisp, about 5 minutes. Drain and set aside.
- 2
Pat fish dry inside and out with paper towels. Score the skin diagonally 3 times on each side. Season generously with salt.
- 3
Heat oil in a deep skillet or wok to 350°F (use a thermometer). Working with one fish at a time, carefully slide it into the hot oil.
- 4
Fry 5–6 minutes per side without moving, until skin is deep golden and crispy. Use a slotted spoon to flip gently once.
- 5
Whisk together fish sauce, lime juice, minced garlic, and 2 tbsp water. Pour over the fish and broccoli on a serving plate.
- 6
Serve immediately while the fish is still crispy.
Tools you’ll need
- large pot (for steaming broccoli)
- deep skillet or wok (12-inch minimum)
- instant-read thermometer
- slotted spoon
- paper towels
- small bowl (for dipping sauce)
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