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Chim cút quay (roast quail): recipe illustration
Appetizers & nibbles

Chim cút quay (roast quail)

Small quail marinated in fish sauce, garlic and sugar, then roasted until the skin is glazed and golden. They are eaten with the fingers, crunching into the fragrant meat, often as an appetiser or starter for a celebration.

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Ingredients

Ingredients

Marinade

Spices & seasoning

Optional extras

On the side

Nutrition facts

409 kcal per serving

Protein
53.5 g
Carbohydrates
10.4 g
of which sugars
8.8 g
Fat
16.9 g
of which saturated fat
1.9 g
Fiber
0.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Rinse the quail and dry them thoroughly with paper towel.
  2. Crush the garlic with the sugar to form a paste, then mix it with the fish sauce, soy sauce, pepper and oil.
  3. Brush the quail with the marinade inside and out, then let them rest for 30 minutes in the fridge.
  4. Preheat the oven to 220 °C.
  5. Arrange the quail on a rack set over a tray, spaced apart.
  6. Bake for 15 to 20 minutes, brushing halfway through, until the skin is well browned and caramelised.
  7. Serve hot on a bed of lettuce and cucumber, with the sliced chilli and spring onion.

Variations and tips

Barbecue version. Cook the quail on a barbecue grill over medium heat, turning and brushing often, for about 12 minutes.

Pan version. Brown them in a pan over medium heat with a drizzle of oil, then cover and finish for 8 minutes over low heat.

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Original Ecomely recipe.