Cá Chiên — simple, crispy Vietnamese fried fish that never fails. Golden outside, tender inside, and perfect with hot rice.
I pair it with Nước Mắm Ngò—a zesty cilantro fish sauce from Nha Trang (my home town) that that brings the flavor party alive!
What’s Inside
What is Cá Chiên?
Cá Chiên – Vietnamese Fried Fish – the name says it all: cá means fish, chiên means frying. Whether you give it a quick pan-fry or go all-in with a deep-fry, it never fails to hit the spot.
Unlike Cá Kho (caramelized catfish) that slowly builds flavor over time, Cá Chiên delivers instant gratification.
You can fry almost any fish – salmon, catfish, mackerel, or pomfret – but I’m using red tilapia fillets today. They’re tender, mild, and crisp up beautifully.
Fresh fish is the dream, but frozen works too (we all have those days!).
Across Vietnam, every region gives Cá Chiên its own twist:
- Cá Chiên Muối Sả – fried with salt and lemongrass for that aromatic, savory punch.
- Cá Chiên Sốt Cà – fried fish drenched in a tangy tomato sauce.
You can enjoy it with classic Nước Chấm, sweet chili sauce, ginger fish sauce, or green chili sauce—but today, I’m sharing something close to home: Nước Mắm Ngò, a vibrant cilantro fish sauce from my hometown, Nha Trang.
Ingredients
- Red tilapia fillets (or any fish fillet of your choice)
- Salt and black pepper (to taste)
- Cornstarch (for an extra crispy skin). You can also substitute with tapioca starch or potato starch for similar results.
- Cooking oil
- Cilantro Dipping Sauce: fresh cilantro, fish sauce, sugar, garlic, green/red chili pepper, lime juice.
Instructions
- Step 1 – Prep the Fish: Pat the fish fillets dry with paper towels. Season both sides generously with salt and pepper.
- Step 2 – Coat for Crispiness: Lightly dust the fillets with cornstarch to get that extra-crispy golden crust. Shake off any excess.
- Step 3 – Fry the Fish: Heat oil in a pan over medium heat. Place the fillets skin-side down first and fry until golden and crispy. Flip and cook the other side until evenly crisped and fully cooked.
- Step 4 – Make the Dipping Sauce: In a mortar and pestle (or food processor), pound cilantro, garlic, chili, and sugar into a rough paste. Stir in fish sauce and lime juice, adjusting the balance of salty, sour, sweet, and spicy to your taste.
- Step 5 – Serve and Enjoy: Serve the crispy fried fish with cilantro fish sauce, hot steamed rice, and a light Vietnamese soup (canh) for that true family-style meal.
How to Serve Cá Chiên
With Steamed Rice: Nothing beats crispy fried fish with a bowl of fluffy jasmine rice (psst… my microwave jasmine rice recipe is a total lifesaver!) and a light canh like Canh Bi Do, Canh Chua, or Canh Rau Den.
With Rice Papers: Turn it into DIY spring rolls. Lay out rice paper, crispy fish, dipping sauce, rice noodles, lettuce, and the holy trinity of Vietnamese herbs—mint, Thai basil, and perilla—and let everyone roll their own.
With scorched rice: Pair it with crunchy Vietnamese Com Chay (scorched rice) and a drizzle of scallion oil. It’s like comfort food meets crispy heaven.
Want more flavors from Vietnam? Explore my other authentic recipes.
(Hue Spicy Beef Noodle Soup)
(Vietnamese Chicken Curry)
(Vietnamese Crispy Pancakes)
(Vietnamese Rice Noodle Soup with Pork Meatballs)
Easy Vietnamese Fried Fish – Cá Chiên
Ingredients
Fried Fish
- ⅔ pound red tilapia fillets (catfish, salmon…) (300g)
- Salt (to taste)
- Ground black pepper (to taste)
- 1 tbsp Cornstarch (Tapioca starch/Potato starch)
- Cooking oil
Cilantro Fish Sauce
- 1 handful fresh cilantro
- 1 tbsp fish sauce (to taste)
- 1 tbsp sugar (to taste)
- 1 big clove garlic
- Chili peppers (to taste)
Instructions
- Pat the fish fillets dry with paper towels, then season both sides with salt and pepper.
- Lightly coat fish fillets with cornstarch for an extra-crispy crust.
- Fry the fillets over medium heat, placing them skin side down first, until they are golden and crispy. Flip the fish and continue cooking until both sides are evenly crisped and thoroughly cooked.
- To make the dipping sauce, combine cilantro, garlic, chili pepper, and sugar in a mortar and pestle (or food processor) and grind into a paste. Mix in fish sauce and lime juice, adjusting the flavors to your liking.
- Enjoy the fried fish with the cilantro dipping sauce, paired with steamed rice and a light Vietnamese soup (canh) for a warm and authentic family meal.
