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 caloriescarbohydrate: 12.8 gcholesterol: 82.1 mgfat: 17 gfiber: 2.5 gprotein: 48.3 gsaturatedFat: 2.8 gservingSize: -sodium: 739.9 mgsugar: 8.6 gtransFat: : -unsaturatedFat: : -
Directions Vietnamese Crispy Fish
Directions
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Cut heads off each snapper and score skin on each side, sprinkle with sea salt.
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.
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.