Rinse the fish under cold water and pat it dry with paper towels. Score the fish by making two or three shallow diagonal cuts on each side. Season generously with salt and black pepper. If desired, coat the fish lightly with cornstarch or rice flour for a crispier texture.
In a large pan or wok, heat enough oil over medium-high heat to submerge at least half of the fish. Carefully lower the fish into the hot oil and fry for about 5-7 minutes on each side, or until golden brown and crispy. Use a slotted spoon or tongs to remove the fish and place it on a plate lined with paper towels to drain excess oil.
Pour out most of the oil from the pan, leaving about 2 tablespoons. Add the minced garlic and chopped onion to the pan, sautéing over medium heat until fragrant and translucent. Add the diced tomatoes and cook for 5 minutes, stirring occasionally until the tomatoes start to break down and create a sauce.
Add the fish sauce, sugar, and salt to the tomato mixture. Pour in the water and let the sauce simmer for another 3-4 minutes, stirring occasionally. Adjust the seasoning if needed to balance the flavors.
Gently place the fried fish into the pan with the tomato sauce. Spoon the sauce over the fish and let it simmer for an additional 2-3 minutes to absorb the flavors. Be careful not to break the fish while turning it.
Transfer the fish to a serving platter and pour the remaining sauce over the top. Garnish with fresh cilantro or scallions. Serve immediately with steamed rice.

Vietnamese Fried Salmon with Tomato Sauce (Ca Chien Sot Ca Chua)

Try This Vietnamese Fried Salmon Recipe Today