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Flavorful Vietnamese Style Fish Recipe with Crispy Skin Easy and Perfect

Vietnamese style fish with crispy skin - featured image
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This Vietnamese style fish recipe features crispy skin and a tender, flavorful fish fillet marinated in a sweet, savory, and tangy Vietnamese-inspired sauce. Quick and easy to prepare, it’s perfect for weeknight dinners or entertaining guests.

Ingredients

Scale
  • 1 pound firm white fish fillets (tilapia, basa, or snapper preferred)
  • Pinch of salt
  • 2 tablespoons vegetable oil or peanut oil (for frying)
  • 2 tablespoons fish sauce
  • 1 tablespoon light soy sauce (or tamari for gluten-free)
  • 1 tablespoon brown sugar
  • 1 teaspoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon black pepper
  • Thinly sliced green onions or scallions (for garnish)
  • Fresh cilantro leaves (optional, for garnish)
  • Thinly sliced red chili (optional, for garnish)
  • Lime wedges (for serving)

Instructions

  1. Rinse the fish fillets and pat them completely dry with paper towels. Lightly season both sides with salt and set aside.
  2. In a mixing bowl, whisk together fish sauce, light soy sauce, brown sugar, minced ginger, minced garlic, lime juice, and black pepper until the sugar dissolves.
  3. Place the fish fillets in the marinade, skin side up, and let sit for about 15 minutes at room temperature. Do not marinate longer than 30 minutes.
  4. Heat a non-stick or well-seasoned cast-iron skillet over medium-high heat for 3-4 minutes. Add about 2 tablespoons of oil to coat the bottom; the oil should shimmer but not smoke.
  5. Carefully place the fish fillets skin side down in the pan. Press gently with a spatula for the first 20 seconds to prevent curling. Cook without moving for 4-5 minutes until the skin is golden brown and crispy.
  6. Flip the fish gently and cook for another 2-3 minutes until the flesh is opaque and flakes easily. Avoid overcooking.
  7. Transfer fish to serving plates. Spoon some of the remaining marinade (warmed briefly in the pan) over the fish and garnish with green onions, cilantro, chili slices, and lime wedges.

Notes

Ensure fish skin is very dry before cooking to achieve crispiness. Use oils with a high smoke point like peanut or vegetable oil. Press the fish gently with a spatula for the first 20 seconds to prevent curling. Do not move the fish too soon to allow the skin to crisp. Marinate fish for no longer than 30 minutes to avoid ‘cooking’ the fish with acid. For gluten-free, substitute soy sauce with tamari. For thicker fillets, sear on stove then finish in a 400°F oven.

Nutrition

Keywords: Vietnamese fish recipe, crispy fish skin, pan-fried fish, quick fish dinner, Vietnamese marinade, easy fish recipe, healthy fish dish

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