Cá Nướng Da Giòn | Vietnamese Roasted Catfish Recipe | Vietnamese Summer Rolls with Fish

Ingredients & Cooking Directions for Vietnamese Roasted Catfish (Cá Nướng Da Giòn)

Kitchen Equipment used in this Video

Induction cooker: http://amzn.to/2nyw4eF  

Cookware: http://amzn.to/2mmmyuK  

Cooking gloves: http://amzn.to/2mcNotv  

Clear bowls: http://amzn.to/2nAy4Um  

Small whisk: http://amzn.to/2ergtLi

Baking pan: http://amzn.to/2ujHRC5  

Aluminum foil: http://amzn.to/2wrgFnB

Aluminum tray: http://amzn.to/2wqRUId

Long chopsticks: http://amzn.to/2mSw6yK

Estimated Servings: 4

Prepare Fish

1 headless catfish (3 pound), cleaned, dry, butterflied, with black outer layer removed

1 teaspoon salt

1 teaspoon garlic powder

½ teaspoon ground black pepper

½ red onion, peeled and sliced

¼ cup ginger, peeled and sliced

3 tablespoons vegetable oil

½ cup melted unsalted butter

2 tablespoons hot water

3 tablespoons honey

1.  To make a dry seasoning, add salt, garlic powder, and black pepper in a small bowl mixing to combine. Set aside.

2.  Preheat oven for 400 degrees Fahrenheit.

3.  Cut vertical slits about 1 ½ inches apart through the skin along both sides of the fish and place it in a roasting pan.

4.  Brush butter all over fish and brush oil on skin of fish and sprinkle dry seasonings prepared earlier all over the fish.

5.  Add the red onion and ginger slices into the inside of the fish touching the flesh and position the fish so that the skin is facing up and has a chance to get golden brown in the oven.

6.  Place the fish in the middle rack of the oven and roast for 10 minutes.

7.  Remove from the oven and brush fish skin with a generous amount of oil and butter.

8.  Place fish back into oven and allow it to roast for another 10 minutes.

9.  Remove from the oven and brush fish skin with a generous amount of oil and butter.

10. Place fish back into oven and allow it to roast for another 10 minutes.

11. In a bowl, mix honey and hot water together. (handle hot liquid with caution)

12. Remove from the oven and brush fish skin with honey mixture

13. Place fish back in oven and roast for another 10 minutes with the honey mixture.

14. Turn oven to broil for about 5 minutes or until skin is crispy golden brown and fish is fully cooked on the inside and flaky. (Total cooking time: 40 minutes roasting and 5 minutes broil)

15. Remove fish from oven and allow fish to rest for 5 minutes before serving.

Fish toppings

½ cup vegetable oil

½ cup chopped green onions

½ cup fried shallots

¼ cup roughly chopped roasted peanuts

Cilantro sprigs

Lime wedges

1.  Turn stove on medium heat and add oil. When oil gets hot add green onions in mixing it up with oil until sizzle and remove from heat.

2.  Spoon green onion oil all over the top if the fish.

3.  Top fish with fried shallots, roasted peanuts, cilantro sprigs and place lime wedges around the fish.

Serve with

1 package dried rice paper sheets

Warm water

Lettuce leaves

Cucumber slices

Thinly sliced sour mango

Pickled carrots and daikon 

Bean sprouts

Fresh mint leaves

Fresh cilantro

Cooked rice vermicelli

Anchovy pineapple sauce, Fish sauce dipping sauce, or Tamarind dipping sauce 

1.  Serve this dish family style rolling with vermicelli, fresh veggies, herbs and mango. Dip rolls in anchovy pineapple sauce, fish sauce dipping sauce, or tamarind dipping sauce and enjoy!

Enjoy!