Roasted Whole Catfish (Cá Nướng Da Giòn)
I think about was this meal on my birthday. For most of my 20s, every time my mom asked me what I wanted for my big day I’d ask for this Vietnamese dish. It’s the only thing I remember my mom making me for my birthday in recent memory so you can imagine the sentiment tied to it. This year, I made it on my own and it felt like there was a transition. I felt alone and independent. Hesitant yet ready. This one holds a special place in my heart.
Cooking Method
Oven
Time
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Recipe
Ingredients (3-4 Servings)
—Marinade
3 LB CATFISH, CLEANED AND BUTTERFLIED
1/2 CUP LEMONGRASS, MINCED
1/2 CUP HONEY
4 TABLESPOONS FISH SAUCE
2 TABLESPOONS VEGETABLE OIL
2 TBSP GARLIC, MINCED
2 TBSP GINGER, MINCED
2 TSP BLACK PEPPER
—Toppings
1/2 CUP ROASTED PEANUTS, CRUSHED
1 BUNDLE OF GREEN ONIONS, CHOPPED
2 THUMB SIZED PIECE IF GINGER, CUT IN MATCHSTICKS
2 TBSP VEGETABLE OIL
1/2 TSP SALT
—Spring Roll Accompaniments
RICE PAPER
VERMICELLI NOODLES
ROMAINE LETTUCE
CUCUMBERS, SLICED
BEANSPROUTS
MINT
PERILLA LEAVES
CILANTRO
FERMENTED ANCHOVY DIPPING SAUCE (MẮM NÊM)*
*love this recipe
Instructions
Combine ginger, garlic and lemongrass in a mortor and pestle if you have one and combine. Add remaining marinade ingredients except for fish. Mix well. Make slits across both sides of butterflied fish and place in a foil lined pan. Pour marinade over top and bottom and cover and refrigerate for a few hours.
While waiting, prep toppings. Saute oil, green onions and ginger with salt in a pan for a minute. Remove and set aside.
Bake fish skin side up in an oven at 400 degrees for 30 minutes. Broil on high for a few minutes. Skin should be crispy and brown.
Serve with toppings and spring roll accompaniments.