Roasted Whole Catfish (Cá Nướng Da Giòn) - Cooking Off The Cuff
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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 MethodOvenTime🕒🕒🕒
Recipe
Ingredients (3-4 Servings)
—Marinade3 LB CATFISH, CLEANED AND BUTTERFLIED1/2 CUP LEMONGRASS, MINCED1/2 CUP HONEY4 TABLESPOONS FISH SAUCE2 TABLESPOONS VEGETABLE OIL2 TBSP GARLIC, MINCED2 TBSP GINGER, MINCED2 TSP BLACK PEPPER—Toppings1/2 CUP ROASTED PEANUTS, CRUSHED1 BUNDLE OF GREEN ONIONS, CHOPPED2 THUMB SIZED PIECE IF GINGER, CUT IN MATCHSTICKS2 TBSP VEGETABLE OIL1/2 TSP SALT—Spring Roll AccompanimentsRICE PAPERVERMICELLI NOODLESROMAINE LETTUCECUCUMBERS, SLICEDBEANSPROUTSMINTPERILLA LEAVESCILANTROFERMENTED 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.
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