Air‑Fried Salted Pangasius Kunyit
Crispy edges. Deep savory bite. Fast, clean, and built for hot rice.
Set the Mood
Air fryer running. Fish crisping up without the splatter.
That rich, salty aroma building fast.
Rice steaming. Minimal effort. Maximum flavor.
Clean, simple, and bold— Vietnamese comfort food made effortless.
Why It Hits
- Super crispy — perfect texture without frying
- Fast & easy — no pan, no mess
- Big umami — naturally salty & rich
- Perfect with rice — simple, satisfying
Ingredients
- Dried salted pangasius (khô cá dứa)
- 1 tsp neutral oil (optional)
- Optional: cracked black pepper or chili
- Optional: lime or calamansi
- Steamed jasmine rice (for serving)
Let’s Cook
1. Light Rinse
Quickly rinse under cold water to remove excess surface salt.
Just enough to balance flavor—don't overdo it.
2. Optional Soak
Soak 5–10 minutes if you prefer a milder taste.
Completely optional.
3. Dry Completely
Pat dry thoroughly with paper towels.
This step is key for crisping.
4. Air Fry Until Crispy
Preheat air fryer to 375–390°F.
Place fish in a single layer.
Cook for 8–12 minutes, flipping halfway if needed.
Crispy edges = ready.
5. Optional Finish
Add pepper, chili, or a squeeze of lime.
6. Serve with Rice
Plate immediately with hot steamed rice.
Pro Tips
Light rinse only
Keeps flavor balanced
Dry thoroughly
Essential for crisp texture
Don’t overcrowd
Airflow = better crisping
Watch closely
It crisps quickly
Make It a Whole Moment
Keep it classic:
- Steamed jasmine rice
- Sliced cucumber or pickled vegetables
- Steamed vegetables
- Fresh herbs
Clean plate, full flavor.
Final Take
This is the easiest way to get it right.
Crispy, savory, and deeply satisfying.
Air fryer on. Rice ready. Done.
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