Fried Whole Red Snapper With Spicy Chile Sauce
Serves: 2
Rowena Kautzer
1 January 1970
Based on User reviews:
60
Spice
47
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
90 g
Fish Sauce170 g
Water60 g
Sugar1 tbsps
Cornstarch (mixed with 2 tbsps)2 cups
Vegetable Oil1
Salt1
FlourDirections:
1
Mix the fish sauce, water, chile garlic sauce, the lime juice, and sugar together in a small pan and bring to a boil
2
Fill a large heavy saute pan with 1-inch of oil and heat for 5 minutes until hot, but not smoking
3
Make 2 diagonal cuts on each side of the fish for ease of cooking
4
Salt, pepper, and flour both sides of the fish
5
Fish should be dry, as to not splatter oil when frying
6
Lower fish into oil, the oil should bubble vigorously
7
Cook 4 minutes on each side until golden brown
8
Check cuts on fish for doneness
9
When fish is almost cooked, heat up sauce and stir in cornstarch mixture while sauce is boiling
10
Sauce should be slightly thick, but not lumpy
11
Remove fish from oil and slightly dry with paper towels
12
Add scallions to the sauce and pour over fish to cover
13
Serve with steamed rice