Tuesday, July 03, 2007

Cá Nướng Da Giòn

Double-broiled Catfish

1 medium live catfish (4 lbs)
1 T oyster sauce
1 whole egg
1 egg white
1/2 T honey
1/2 T melted butter
2 cloves garlic, minced
1/2 T vegetable oil, salt, pepper
2 T green onion oil
1 T crisp fried shallot
1 T toasted peanut, crushed


Have the butcher clean you fish and remove all guts and gills. Clean off the black mud by pouring boiling water and scrubbing the fish's skin with the blade of a sharp knife. Clean under running water.
On a flat surface, hold the fish by the head and insert the blade point of a knife into the gill hole (where they cut to remove guts abd gills). Make a cut all the way to the belly along the length of the back bone, close but not into the rib case, run to the tail. Open the fish like a butterfly, skin side up. Make 2-3 slits each side of the fish wing (the filet parts). Rub oil, garlic, salt and pepper evenly on the fish. Put in oven, cover and broil under 500 degrees for 20-25 minutes.
Mix oyster sauce + honey + egg + egg white + butter into a bowl. Use a brush to brush the mixture on the fish skin and put back in the broil, wait until dry, continue to brush until a thick golden surface is built. Brush on more butter if needed. Transfer the fish to an ovel dish, top with green onion oil, crisp-fried shallot, and toasted peanut.

Accompaniments for Serving
Vegetable platter
Rice papers
Rice noodles
Anchovy Pineapple Sauce


To eat, take 1 rice paper (on holder) put on your dinner plate, place varieties of vegetables on rice paper, noodles (optional), big chunk of fish with crispy skin. Roll the rice paper up then dip it in the anchovy sauce and eat out of hand.

18 comments:

bo`n said...

double-broiled! yum!

kiki said...

Hmm...ý chị muốn nói ...2 da thì viết làm sao cho ...ngon ?

bo`n said...

hi hi, em bi. confused ta.i da thu+' hai la^'y dda^u ra ? Y' chi. no' la` ma(.t tre^n ma(.t du+o+'i dde^`u do`n ? thu+o+`ng thi` em tha^'y "extra crispy" tho^i chu+' no'i hai da ma` ho^?ng ghi la` da thu+' hai tu+` dda^u ra thie^n ha. bi. confused gio^'ng em

kiki said...

Ý chị là mình lam` thêm da giả để thêm giòn nhưng ... complicated quá thôi gọi double-broiled cho đỡ confused. Tại chị không thích extra-crispy ...hehe.

tl said...

yum! yum! :-)

kiki said...

tl :) is that you ? If it's you then I just saw Die Hard, your sister is awsome :)

tl said...

tl = tha(`n la(`n :-P

kiki said...

Hey, that's what I thought. Just saw a movie with Maggie Q., she's good. How've you been? Long time.

bo`n said...

"catfish with extra fake skin added for extra pleasure" dish ? Nghe la` muo^'n a(n lie^`n ro^`i

tl said...

mèn, didn't know that Maggie Q is my sister :-) Ím ok... check ur email.

yes, bòn , nhìn hấp dẫn quá, chắc tl phải làm thử lẹ lẹ

Anonymous said...

Hi chi Kiki,

I tried the recipe yesterday and for some reasons, the skin was chewy, dry, and almost burned/blackened. I thought i followed the direction. Can you help point out where i might have missed or could have done differently?

thanks

Anonymous said...

Hi chi Kiki,

Thanks very much for this recipe. The taste and the look of this fish is the closest one that I came across since I first tasted Ca Nuong Da Gion in CA...however, only one draw back is that the skin was very chewy..yes, all 3 times that I tried. I followed every step on your recipe but not sure what went wrong. Can you pin point out what I might did wrong or should have done differently. Thanks.

kiki said...

Hello anonymous,

Omit the egg white, use only yolk. It won't be chewy. I dont like the muddy skin so I scrape it off and add egg white to make thicker.

Anonymous said...

Khong biet phai chi cung post tren cho nay khong, hay la co nguoi chom bai va hinh cua chi ddo.

http://kekhopk.com/forums/index.php?showtopic=16728

anyways, thanks for the recipe. the dish turned out great.

Hanh said...
This comment has been removed by a blog administrator.
kiki said...

Hello Anonymous, chị không có post bài trong forum đó. Không biết ai siêng quá dịch ra tiếng Việt rồi post dùm :) So glad it turned out greạt Bon appetit!

Anonymous said...

hi kiki! ca nuong is my mom's all time favorite dish. we live in san fernando valley which is an hour away from favorie restaurant in westminster (without traffic) my mom would make my dad drive her out there just to have this dish.
i found your receipe and made it for her. she loved it so much that she declare she will never have to drive to favorie again...
thank you very much kiki.

JP said...

"Put in oven, cover and broil under 500 degrees for 20-25 minutes."

Anything wrong here? Sound like bake or steam if cover and broil.
I think you shouldn't cover.