Fried fish, Southeast Asian style from Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (page 595) by Moosewood Collective

  • fish sauce
  • peanut oil
  • Show all ingredients...

  • EYB Comments

    Can substitute listed Accompaniments for fish sauce, and other high smoke point oil for peanut oil. See recipe for suggested whole fish.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Vietnamese/Cambodian dressing with fish sauce (Nuoc mam sauce); An informal little sauce suggestion for fried fish

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute listed Accompaniments for fish sauce, and other high smoke point oil for peanut oil. See recipe for suggested whole fish.

  • MyKitchenInHalfCups on November 04, 2023

    My fish was labeled simply ‘white fish’. I doubled spices, added garlic powder and 3 T corn meal (medium grind). My husband proclaimed this excellent and delish. This was VERY good. Much like the technique. Timing was perfect.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.