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Vietnamese Fried Fish Wrap

Prep Time 10 minutes
Cook Time 12 minutes
Servings 4

Ingredients

Fish

  • 1 - 1.5 lb whole tilapia
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp ground turmeric
  • ¼ cup lemongrass minced (see note)
  • 3 cloves garlic crushed and minced
  • ½ tsp ginger grated
  • ½ tsp red pepper flakes
  • ¼ cup vegetable oil
  • ¼ cup cornstarch

1 head butter lettuce

3 oz. vermicelli noodles, cooked per package instructions

Sauce

  • 1 tbsp honey
  • ¼ cup warm water
  • 1½ tbsp lime juice
  • 2 tbsp fish sauce
  • 2 cloves garlic minced
  • 1 thai chili minced

Instructions

  1. Clean the fish and pat it dry. Cut 3 - 4 diagonal slits on each side of the fish.
  2. Combine salt, pepper, turmeric, lemongrass, garlic, ginger, and red pepper flakes in a small bowl.
  3. Rub mixture all over the fish including the slits and inside the fish, then sift cornstarch evenly over the fish.
  4. Using a non stick pan, heat up vegetable oil over medium low heat. Place fish in the pan and cover with lid for 5 minutes. After 5 minutes, remove the lid and let the fish cook for 1 - 2 more minutes to get a crisp.
  5. Flip fish and cover with lid for another 5 minutes. After 5 minutes, remove the lid and let crisp for 1 - 2 more minutes again.
  6. Remove the fish from the pan and transfer to a plate lined with paper towels to absorb the excess oil.
  7. Combine all sauce ingredients together in a small bowl.
  8. Serve fish with lettuce leaves, vermicelli, and fish sauce.

Recipe Notes

I use frozen lemongrass because it’s a lot easier to deal with than fresh lemongrass.