| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 18g | 4g | 16g |
| sugars | fibre | protein | salt |
| 15g | 1g | 40g | 0.05g |
Why I Love Vietnamese Fried Fish with Kumquat
If there is an embodiment of my love for blending vibrant global flavors with traditional American cooking, it has to be this delightful Vietnamese Fried Fish with Kumquat. I am continually taken on a tangy and savory journey every time I have this pleasure of tasting this deeply satisfying and aromatic dish.
The Flavors Behind the Magic
What excites me about this Fried Fish with Kumquat is the dynamic interaction between the sweet robustness of fried white fish fillets and the refreshingly sweet and tart kumquat juice. The kumquat adds a citrusy kick, quite like in your favorite citrus chicken recipes. Paired with savory fish sauce and a touch of heat from the red chili, it’s a harmonious blend of flavors that continues to amaze me.
Inspiration Behind the Dish
While I can’t attribute the inspiration for this recipe to a specific chef, it’s indisputable that the spirit of Vietnamese cuisine echoes in this dish. I highly recommend exploring the works of celebrated chef Charles Phan. His innovative recipes fostered my appreciation for Vietnamese cuisine, influencing my decision to experiment with Vietnamese ingredients in my own kitchen.
From the American comfort food I grew up with in California, to the countless international flavors I’ve been lucky enough to explore – each one has left an imprint on me. And this Vietnamese Fried Fish with Kumquat recipe is as comforting as it is exhilarating!
A Dish that Complements
And what do I love serving this vibrant fish dish with? A simple fresh salad or greens sautéed in light seasoning. It’s reminiscent of the balance I adore in West Coast cuisine – hearty mains contrasted with crisp, fresh sides. For example, pairing this dish with a classic Caesar Salad creates a well-rounded meal, touching on multiple flavor profiles.
In essence, the Fried Fish with Kumquat combines the best elements of my culinary journey thus far. It’s an adventure in a dish, and a testament to the power of varied, vibrant ingredients working together in harmony.
What You’ll Need
- 2 lbs white fish fillet
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup cornstarch
- 1 cup vegetable oil for frying
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- 1/2 cup fresh kumquat juice
- 2 garlic cloves, minced
- 1 small red chili, finely chopped
- 1/2 cup fresh kumquat slices for garnish
- Sprigs of fresh cilantro for garnish
Method
Step One
First, take the fish fillets and season them with salt and pepper. Ensure that the seasonings are evenly distributed on all sides of the fish.
Step Two
Put your cornstarch in a large plate or shallow dish. Now, dredge the fish fillets with the cornstarch to ensure they are completely coated.
Step Three
Add vegetable oil to a large skillet and heat over medium heat. When the oil starts to shimmer, add the coated fish fillets to the pan. Cook each side until it turns a beautiful golden brown. When done, remove from the skillet and set on a paper towel to absorb any excess oil.
Step Four
In a small bowl, mix together the fish sauce, sugar, and fresh kumquat juice. Stir until the sugar has fully dissolved.
Step Five
In the same skillet, sauté the minced garlic and chopped red chili until fragrant. Then, pour in the fish sauce mixture and let it simmer until it reduces and thickens slightly.
Step Six
Return the fried fish to the skillet and glaze them with the thickened sauce. Be sure to spoon some sauce over the fish. Let it simmer for a few more minutes.
Step Seven
Transfer the fish to a serving platter. Top it with fresh kumquat slices and garnish with fresh cilantro just before serving. Enjoy your Fried Fish with Kumquat!
