Ca Chien Fried Fish With Mango Salad Food

VIETNAMESE FRIED FISH WITH GREEN MANGO SALAD

Steps:

• If you have time, remove the fish from the refrigerator about 20 minutes before cooking.
• Peel the mango and slice into thin strips. Set aside. You can refrigerate it until you are ready to put the dish together.
• Place a small saucepan on the stove over medium heat. Add water, fish sauce and sugar and heat the mixture until some bubbles start to appear, then turn off the stove. Transfer to a clean bowl and wait for a couple of minutes to let it cool down slightly. Add lime juice, garlic and bird's-eye chili. Whisk to combine and adjust to your liking.
• Sprinkle a little bit of salt and pepper over the fish fillets. Place a pan over medium heat, and add a generous amount of oil. Once the oil is hot, add the fillets and fry until golden and crispy, flip once or twice. Towards the end, you may want to turn up the heat a little bit to crisp up the exterior.
• Transfer fish to serving plates. Place julienned green mango next to the fish, garnish with some cilantro and drizzle the dressing over everything. Serve immediately with steamed rice.

CA CHIEN-FRIED FISH WITH MANGO SALAD

Steps:

• First prepare the fish dip sauce. Bring to a boil in a saucepan the water, sugar, and vinegar then let the mixture cool down.
• Blend together the chopped garlic, chopped chili pepper, and the fish sauce, then add the lime juice.
• Combine both mixtures and blend well.
• This gives about 100 ml of the sauce which will keep for about 3 days.
• Now prepare the fish.
• Sauté the fish fillets in the peanut oil over medium-low heat, about 8-10 minutes on each side. Season with salt & pepper.
• Peel the mango and slice it up into thin slices. Dice the apples into julienne strips. Place these in a deep dish and pour the fish dip sauce over.
• Place the cooked flounder fillets on top and serve at once.

CA CHIEN SOT CA (FRIED FISH WITH TOMATO SAUCE)

Steps:

• Slice garlic and scallion paper- thin and set aside. Peel and seed tomato and cut into dice. Combine nuoc mam, sugar and pepper and set aside.
• Cut fish into 2 pieces if necessary and dry well with paper towels. Heat oil in frying pan and add fish. Cook over medium heat for 10 to 15 minutes per side, or until fish is cooked through. Remove to a heated platter.
• Remove all but 2 teaspoons oil from pan. In remaining oil, over medium heat, saute garlic and scallion, stirring frequently, until brown. Add diced tomato and stir. Then add nuoc mam mixture, turn heat to medium high and boil, stirring constantly, for 1 minute. When sauce is cooked, pour over fish on platter. Sprinkle with chopped coriander before serving.