Ba's Pan-Fried Stuffed Flounder (Cá Chiên Hành Ớt)

About This Recipe

This is my father-in-law's (Ba's) recipe, and a simple weekday dinner idea. Flounder fillets are gently pounded with a knife, then pressed with a fragrant paste of shallots, green onion, Thai peppers, and whole black peppercorns, smashed together with salt, MSG, and a splash of fish sauce. The fish is shallow-fried until golden, so the paste gets crispy and aromatic on the outside while the fish stays tender.

I love the opportunity to learn from our older generations, to preserve our culture and recipes for the generations to come. I hope you enjoy it.

Ingredients

Instructions

1. Smash the green onion whites, Thai peppers, shallots, salt, MSG, and whole black peppercorns into a paste with a mortar and pestle, then stir in the fish sauce.

2. Gently pound the flounder fillets with the back of a knife. Spread the paste over the fish, then gently pound again with the knife to press the paste into the fillets.

3. Shallow-fry over medium-high heat for about 3 minutes

4. Flip, and cook another 5-7 minutes until golden and cooked through.

See the recipe card below for full quantities and instructions.

Ba's Pan-Fried Stuffed Flounder (Cá Chiên Hành Ớt)

Print Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Ingredients

• 4 flounder fillets 1 bag, cleaned
• 1 bundle green onion white parts only
• 5-10 Thai peppers to taste
• 3 small shallots sliced
• ½ teaspoon salt
• ¼ teaspoon MSG
• 1 teaspoon whole black peppercorns
• 1 tablespoon fish sauce
• ¼ cup cooking oil for shallow frying

Instructions

• Using a mortar and pestle, smash the green onion whites, Thai peppers, shallots, salt, MSG, and whole black peppercorns into a paste.
• Stir in the fish sauce.
• Gently pound the flounder fillets with the back of a knife.
• Spread the paste over the fish, then gently pound again with the knife to press the paste into the fillets.
• Heat the oil in a pan over medium-high heat. Shallow-fry the fish for about 3 minutes, then flip.
• Cook for another 5-7 minutes, until the fish is cooked through and golden. Serve with steamed rice.