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Real deal fish fingers with Nuoc Cham


  • To make the dipping sauce, gently heat the water, sugar, fish sauce and rice wine vinegar until the sugar is dissolved. DON’T BOIL! Transfer to a bowl and add 2 tbsp lime juice, the chillies, garlic and ginger. Mix well, set aside to cool and then taste for seasoning. 
  • Put the flour with seasonings in one bowl, the egg mixed with milk in another, and the crumbs in a third bowl. 
  • Cut the fish into ‘fingers’ and flour, individually dip in the egg wash and then crumb. Repeat the process if needed. 
  • Heat the oil in a deep fryer (or deep heavy-bottomed pot) to 180°C. Then fry the fish until golden brown, drain well on kitchen paper towels and sprinkle with salt. 
  • Serve the fish with the dipping sauce in a small bowl and lime wedges on the side. 
  • nb.  Tartare or a good tomato sauce could be served in place of the dipping sauce, if you prefer.


  • 5 tbsp water
  • 2 tbsp caster sugar
  • 3 tbsp Asian fish sauce
  • 3 tbsp rice wine vinegar
  • 3 limes
  • 1-2 small red chillies, very finely chopped
  • 2 garlic cloves, very finely chopped
  • 1 cm piece of ginger, very finely chopped
  • 600-700 gm fish fillets, eg. snapper
  • plain flour
  • sea salt & freshly ground pepper
  • 1 egg
  • ½ cup milk
  • Panko crumbs (or packet breadcrumbs)
  • 6 cups vegetable oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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