Vietnamese Fried Fish with Tomato Sauce (Ca Chien Sot Ca Chua)
Crispy fried fish in fresh tomato sauce. Serve with steamed rice for wonderful taste of childhood.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 large fillets of preferred fish (here I used salmon)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons corn starch
- 2-4 tablespoons vegetable oil
- 1 large shallot (slice thinly)
- 2 large garlic cloves (mince)
- 1 14-oz can crushed tomatoes
- 1/3 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon fish sauce
- 1 cup fresh tomatoes (whole cherry or chopped tomatoes)
- Sliced green onions (optional)
Instructions
- 1
Pat the fish fillets dry, then season both sides liberally with salt and pepper. Lightly coat the fish in corn starch, shaking off any excess.
- 2
In a large frying pan, heat the vegetable oil over medium-high heat. Fry the fish on both sides until golden brown and crispy, about 3-5 minutes per side. Transfer the fried fish to a plate lined with paper towels to drain. Discard most of the oil from the pan, leaving just a thin layer.
- 3
In the same pan, add the garlic and shallots, sautéing until fragrant, about 1-2 minutes. Add the canned crushed tomatoes and water, and simmer on low heat for 2-3 minutes.
- 4
Stir in the sugar and fish sauce, then add the fresh tomatoes. Continue cooking for another 2-3 minutes, allowing the fresh tomatoes to soften slightly.
- 5
Pour the tomato sauce over the fried fish and garnish with sliced green onions, if desired. Serve immediately with steamed rice for a comforting meal.