Vietnamese Crispy Fish recipe

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Ingredients

2 (1 pound) whole red snapper
sea salt to taste
¼ cup vegetable oil, divided
6 tomatoes, seeded and coarsely chopped
2 bird's eye chiles, seeded and finely sliced
3 cloves garlic, chopped
6 tablespoons water
2 tablespoons Asian fish sauce (nam pla)
1 tablespoon palm sugar
2 green onions, chopped
2 tablespoons coarsely chopped cilantro
1 teaspoon cornstarch

Nutrition Info

401.3 calories
carbohydrate: 12.8 g
cholesterol: 82.1 mg
fat: 17 g
fiber: 2.5 g
protein: 48.3 g
saturatedFat: 2.8 g
servingSize: -
sodium: 739.9 mg
sugar: 8.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut heads off each snapper and score skin on each side, sprinkle with sea salt.

  2. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add snapper and pan-fry until skin is brown and crispy and flesh flakes easily with a fork, 6 to 8 minutes per side. Place snapper on a serving platter and return skillet to stove top.

  3. Cook remaining oil, tomatoes, chiles, and garlic over high heat in a skillet until tomatoes soften, 2 to 3 minutes. Add water, fish sauce, and palm sugar, simmer until mixture is reduced slightly, 1 to 2 minutes. Stir in green onions, cilantro, and cornstarch, simmer until mixture is reduced to a sticky-sauce consistency, about 1 minute more. Pour sauce over fish to serve.

Recipe Yield

2 1-pound snapper

Recipe Note

Sweet and spicy, snapper holds up really well to this cooking, but feel free to use a fish of your liking. Also you can just use fillets instead of whole fish, but for wow factor whole fish is the way. Serve with rice.

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