Recipe by @themacphersondiaries
A zingy dressing and beautifully cooked fresh fish are a great match. This dish is quick, healthy and tasty. You’ll hopefully find most ingredients in the pantry or fridge. Switch out the salsa for steamed or sautéed greens if you feel like it, and serve with a bowl of rice on the side.
For the Fish
- 500 grams fish for pan-frying (I used Gurnard)
- 1 Cup Flour
- Freshly Cracked Pepper
- Flaky Sea Salt
- Oil for frying (good quality)
- 1-2 Tbsp Butter
For the Vietnamese Dressing
- 1/3 Cup Lemon or Lime Juice (freshly squeezed)
- 1/3 Cup Fish Sauce
- ½ Red Chilli (mild), sliced
- 2 ½ Tbsp Brown Sugar
- 1 tsp White Vinegar
- Cucumber, Mint and Tomato Salsa, dressed with lime juice, salt & pepper
- Lime or Lemon Wedges on the side
- Remove the fish from the fridge while you prep. Just like meat, it should be cooked from room temperature.
- Add all your Vietnamese dressing ingredients to a bowl and stir. Balance the flavours by adding more sugar or vinegar to taste. Set aside.
- Portion fish to your desired size. I did goujon sized, around 6cm long.
- Add your flour to a plate and season well with fresh cracked pepper and flaky sea salt.
- Dredge your fish pieces through the flour until coated evenly on both sides, then set aside.
- Place your pan on a medium heat and add a dollop of butter and some oil. (When frying fish in butter the oil helps to prevent the butter from burning.)
- Cook your fish in batches until golden brown on both sides. Take care not to crowd the pan when cooking. You can keep fish warm in a low temp oven while you finish frying the rest.
- Serve the fish with Vietnamese dressing on the side, cucumber salsa and rice if you’re hungry. Enjoy!