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Whole Catfish Spring Rolls (Cá Cuốn Bánh Tráng)

This whole baked fish dish is a fun and interactive way to eat with friends and loved ones. The dish is loaded with veggies and super healthy.
Course Main Course
Cuisine Asian, Vietnamese
Keyword Fish, Seafood, Spring Rolls
Prep Time 45 minutes
Cook Time 30 minutes
Servings 4 people

Ingredients

  • 1 whole medium catfish descaled, definned and with its head cut off
  • 1 tbsp ground black pepper
  • 1 tbsp salt
  • 1 package vermicelli
  • 1 bunch green leaf lettuce
  • 1 bunch fresh mint leaves
  • 1 bunch fresh thai basil
  • 1 large yellow onion
  • 1 bunch scallions
  • 1 tbsp vegetable oil
  • 1 package rice paper
  • 1 bottle Pagolac brand anchovy dipping sauce or mắm nêm pha sẵn

Instructions

  • Place fish in an oven safe casserole dish. Season liberally inside and out with salt and pepper. Bake in a 375 degree oven for 30-45 minutes.
  • While fish is cooking, prepare vermicelli noodles according to package instructions.
  • Rinse noodles and set aside on a large serving plate
  • Chop the base off of the green leaf lettuce bunch. Wash and dry leaves
  • Wash and dry mint and basil. Pick the leaves off of the rough stems
  • Arrange vegetables in a large serving plate and set aside
  • Thinly slice onion and chop scallion. Sauté in oil until just softened
  • Place onions and scallions on top of fish. Broil in oven until onions are soft and translucent.
  • Moisten rice paper in water.
  • Roll fish, noodles and herbs into spring rolls using the rice paper.
  • Serve with Pagolac anchovy sauce for dipping.