Cá Chiên (Vietnamese Fried Fish) is the kind of comforting, home-style dish that’s loved across Vietnam for its crispy golden crust and juicy, tender bite. Paired with fluffy steamed rice, it’s a meal that feels like home.
Here’s my quick and easy recipe for Cá Chiên, complete with a special twist: a vibrant Nước Mắm Ngò, or Cilantro Fish Sauce, from my hometown of Nha Trang, bringing an herby, refreshing kick to every bite.
What is Cá Chiên?
Cá Chiên, or Vietnamese Fried Fish, is a comforting staple in Vietnamese home cooking. In Vietnamese, cá means fish, and chiên means frying—whether that’s a quick shallow-fry or a crispy deep-fry.
You can use various types of fish, from salmon, catfish to mackerel or pomfret, but today I’ve chosen red tilapia fillets for their tender, delicate flavor. For the best taste, I recommend fresh fish over frozen whenever possible.
Across Vietnam, you’ll find delicious regional spins on Cá Chiên:
- Cá Chiên Muối Sả: marinated in salt and lemongrass for a fragrant, savory touch.
- Cá Chiên Sốt Cà: served with a rich, tangy tomato sauce.
This recipe is a classic, no-frills version where the magic is all in the crispy skin and tender fish, enhanced with a zesty cilantro fish sauce that adds a fresh pop of flavor in every bite.
In this dish, the cilantro fish sauce is the real showstopper—perfect with both Cá Chiên (fried fish) and Cá Nướng (grilled fish).
Growing up in Nha Trang, a coastal city famed for its fresh seafood, I’ve enjoyed many local dipping sauces crafted just for seafood, like this Nước Mắm Ngò (cilantro fish sauce) and the bold Muối Ớt Xanh (green chili sauce).
For another classic pairing, a tangy Nước Chấm or a Ginger Fish Sauce also make wonderful complements.
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.
Helpful Tips
This recipe is practically foolproof—just remember to pat the fish dry and coat it with a bit of cornstarch. Not only does this ensure a perfectly crispy finish, but it also helps minimize oil splatter while frying.
In addition to savoring Cá Chiên with steamed jasmine rice (try my easy microwave jasmine rice recipe!), there are plenty of ways to enjoy this dish:
Discover more authentic Vietnamese recipes
(Hue Spicy Beef Noodle Soup)
(Vietnamese Chicken Curry)
(Vietnamese Crispy Pancakes)
(Vietnamese Rice Noodle Soup with Pork Meatballs)
Cá Chiên | Vietnamese Fried Fish (Easy & Crispy)
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.
