Crispy Fish (Ca Chien) – with wilted greens

Crispy Fish (Ca Chien) - with wilted greens

  • Servings: 2-4
  • Difficulty: easy
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  • 2lbs *white flesh sustainable fish (cod, tilapia, halibut, catfish, sole)
  • 2 tbsp cornstarch
  • 100ml NUOC CHAM
  • 1 tbsp finely minced ginger (looks like a lot, but the more the better!)
  • 10 to 12 *pieces of whole baby bok choy (halved, washed well)
  • 1/2 tsp sesame oil
  • as needed salt & pepper


  • Combine NUOC CHAM with all of the minced ginger. Set aside.
  • If cooking whole fish, cut 5 deep cuts into flesh on both sides, lightly season with salt. If a fillet, lightly season with salt. Choose either method below.
  1. Preheat pan to medium/high, add enough oil to cover whole bottom, lightly coat entire fish with cornstarch, and gently lay into the hot oil. It should sizzle gently, cook for about 8 minutes each side or until golden brown. For the fillet, cook skin side down for 4 minutes first, and finish with flesh side in the pan for 2 min. Take out and rest on a plate.
  2. Remove excess oil from pan, add sesame oil, and toss in bok choy and 1 tbsp of NUOC CHAM. Cook for 3-5 minutes.
  3. Serve the bok choy & Crispy fish hot with jasmine rice, any other recipes on our website, and the side of NUOC CHAM sauce spiked with the ginger. Enjoy!
  1. Preheat oven to 400F. Lightly drizzle the whole fish with canola oil, put on pan, and bake for 14-16 minutes. If fillet, drizzle with a bit of canola oil, bake skin side up, 10-12 minutes (be careful not to dry out).
  2. Toss bok choy with sesame oil, and 1 tbsp NUOC CHAM. Bake for 5-7 minutes at 400F.

*Regardless of single fillet or whole fish…leaving the skin on will protect the fish during cooking, and will crisp up beautifully. Pan Fry Method is preferred.

*Bok Choy can be replaced by green beans, snow peas, zucchini, peppers, kale, or any other delicious green you choose.

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