Ca Chien Sot Ca Fried Fish With Tomato Sauce Food
CA CHIEN SOT CA (FRIED FISH WITH TOMATO SAUCE)
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 40m
Yield serve 4, 6 or 8 people
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 787 milligrams, Sugar 3 grams
CA CHIEN (CRISPY RED SNAPPER WITH SPICY TOMATO SAUCE)
I've made this dish with red snapper fillets. It's a heck of a lot quicker and it's perfect for one.
Provided by Dancer
Categories Vegetable
Time 27m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a medium skillet over high heat, heat the oil until hot.
- Reduce the heat to medium-high and add the garlic.
- Cook, stirring, for 30 seconds.
- Add the tomato and chiles and cook for 1 minute.
- Add the sugar, fish sauce and water.
- Simmer, stirring occasionally, until the sauce is thickened (about 3 minutes).
- Remove the sauce from the heat and set aside.
- In a large skillet heat about 1/2 inch of oil.
- Lay the snapper in carefully and cook over moderately high heat, without moving, until very brown and crusty (about 14 minutes).
- Turn the fish and cook the other side (about 10 minutes.).
- Drain the snapper on paper towels.
- To server, put the fish on a platter, pour sauce over it, and using a large fork lift the meat with the skin from the bones.
- Turn the fish over and do the same.
- Serve with steamed rice.
Nutrition Facts : Calories 147.3, Fat 7.1, SaturatedFat 0.9, Sodium 1398.2, Carbohydrate 20.3, Fiber 1.5, Sugar 16.9, Protein 2.5
CA CHIEN-FRIED FISH WITH MANGO SALAD
This is another dish from LêLê, our neighborhood Vietnamese restaurant and is taken from their recently published cookbook.
Provided by Dan-Amer 1
Categories Vietnamese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 344.8, Fat 13, SaturatedFat 2.3, Cholesterol 78.2, Sodium 1176.4, Carbohydrate 25.7, Fiber 2.6, Sugar 21.7, Protein 31.9
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