Fish in a crust of rice flour

Those who have been to Vietnam know that there are food vendors literally at every turn in the cities there. This very food is spread out in large and at the same time mobile structures, vaguely reminiscent of military field kitchens. What is there just not! Fish, chicken, meat, seafood, dozens of sauces, fresh chopped vegetables and herbs ... and, of course, rice. In a few seconds, any combination of the above will be prepared for you. Most of all we liked this fish in a crispy crust.

Ingredients

• 600 g fillet of white sea fish on the skin
• 100 g rice flour
• a small handful of cilantro leaves
• a small handful of mint leaves
• vegetable oil for deep fat
• For glaze:
• 4 cm fresh ginger root
• 2 red hot chili peppers
• 90 g sugar
• 90 g rice or white wine sauce
• 40 g Vietnamese fish sauce

Directions

1. For the glaze, grate the ginger on a fine grater. Cut the chili peppers in half, remove the seeds. Cut the pulp into thin half rings. Place the ginger, chili, sugar, vinegar, and fish sauce in a saucepan. Place over medium heat, bring to a boil and cook for 4 minutes. Remove from heat and set aside.
2. Cut the fish into small pieces. Sprinkle half of the rice flour on a flat dish and roll the fish pieces in it. let sit for 2 minutes, then roll in the remaining rice flour again.
3. Pour the vegetable oil into the pan in a layer of about 1.5 cm and heat over high heat. Fry the fish in portions, putting it skin down and using a slotted spoon, not allowing it to float, 1.5-2 minutes. Turn over and cook for another 30 seconds. Place the finished pieces on paper towels.
4. Place fish on a platter, cover with ginger frosting and sprinkle with herbs. Serve immediately.