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Serve this fish recipe with jasmine rice and as part of a shared meal with family and friends.



  • 1.

    Using a sharp knife, make two diagonal incisions into both sides of the fish.

  • 2.

    Dust the fish with the potato starch, shaking off any excess starch.

  • 3.

    Pour the oil into a large wok and heat to 200°C (400°F), or until a cube of bread dropped into the oil browns in 5 seconds. Carefully place the fish in the oil and deep-fry on each side for 3 minutes. Remove and place the fish on paper towel to drain.

  • 4.

    In a frying pan, heat the 2 tablespoons of oil, then add the garlic and onion and stir-fry for 1–2 minutes until fragrant. Add the tomatoes, Asian celery and brown sugar and stir-fry for 1 minute, or until caramelised. Add the fish sauce, oyster sauce, chilli sauce and beer, and simmer for 2 minutes. Transfer the fish to a serving plate, pour over the vegetables and sauce and garnish with coriander sprigs, sesame seeds and chilli, if using.

  • 5.

    Serve with jasmine rice.


When dining in Vietnamese Restaurants, your table is given a large tub filled with ice and beer. When you want another beer, you just help yourself, and then throw your empties into another tub beside it. This is quite dangerous, as you find you drink a lot more than you usually would. At the end of the dinner, the waiter tallies up how many empty bottle you have and adds it to your bill - pure genius. There are two Vietnamese beers available in Australia, ‘333’ and' HUDA' beer.

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» Top Wine Matches For This Recipe

Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Crisp Snapper with '333' Beer Sauce (Ca Chem Hap Bia).


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