HOW TO MAKE Cá Nướng Da Giòn – VIETNAMESE GRILLED CRISPY SKIN CATFISH – EASY & QUICK MAM NEM RECIPE
Cá Nướng Da Giòn – Vietnamese Grilled Crispy Skin Catfish is a dish well known in Vietnamese cooking. It is simple to make, the only difficult part is probably the cleaning and preparation of the fish. Which recently became easier, as many asian supermarkets will do this part for you is you asks them when you buy your fish.
Probably what makes up half of this dish’s specialty is the Mam Nem. Vietnamese fermented anchovy fish sauce. This special fish sauce are not be eaten right out of the bottle. The method I use here to serve up this dipping sauce is easy, quick, and full of flavor! Of course, not everyone is able to eat this auce because of the strong smell. You can try to find another recipe for regular fish sauce dipping to complement this Vietnamese Grilled Crispy Skin Catfish recipe. Fish spring roll recipe.
There are many recipe to make this Ca Nuong dish. Most uses the household oven. Which is great! But I wanted to make it the original way of how this dish was made. Cooking it over wood charcoal. I was glad I did, because it brought this to another level of goodness! Please follow the video recipe and let me know how it turned out for you!
Grilled Fish Ingredients:
1 large cat fish (cleaned white)
– veg. oil
– 7-8 large shallots (thinly sliced)
– 1 bowl of sliced green onions
– salt & peppers
– rock salt for moisture extract
– condiments (lettuce, mints, cuc., pickled daikon & carrots,
rice noodles, rice paper, etc.)
Mam Nem Ingredients:
– 1 bottle vietnamese fermented fish sauce
– 1/2 pineapple or 1 can diced pineapple in syrup
– 1 cloves garlic
– 3-5 red thai chili
– 1-2 limes
– some coconut juice or water to dilute the saltiness
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