This dish ticks all the boxes, it is quick, healthy and tasty. The dressing uses citrus, fish sauce, chilli, white vinegar and some brown sugar for sweetness. Delish! Pick up some fresh fish and you’ll probably find everything else in the pantry or fridge.
A zingy fresh dressing and beautifully cooked fish, what a great match!
This dressing also works well with chicken, pork or beef. It is so versatile.
This is one of the easiest ways to cook fish and is my go-to on a weeknight.
It gives a lovely crisp finish to the fish without adding lots of extra fuss.
Quick Pan fried Gurnard with Vietnamese Dressing
- 500 grams Gurnard from Harbour Fish
- 1 cup Flour
- Salt & Pepper, for seasoning
- Oil, for frying
- 1-2 tbsp Butter
- Lime wedges, to serve
- 1/3 cup Lime/lemon juice
- 1/3 cup Fish sauce
- 1/2 Mild red chili, sliced
- 2 & 1/2 tbsp Brown sugar
- 1 tsp White vinegar
- Cucumber, mint and tomato salsa dressed with lime juice and seasoning
Take your fish out of the fridge to come to room temperature.
Make your dressing by adding all the ingredients together in a bowl and stirring. Balance the flavours by adding more sugar or vinegar if needed.
Slice your fish fillets into your desired size, I did goujon size, around 6cm long.
Get a plate and add flour and seasoning and mix to combine.
Dredge your fish through the flour and once coated evenly on both sides set aside on a plate.
Once all your fish is coated, heat some oil and a teaspoon of butter in a non-stick pan.
Start cooking your fish in batches on both sides until golden brown.
Serve the fish with the dressing, lime wedges and cucumber salsa.