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| Vietnamese Crispy Fish |
"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."
Ingredients :
- 2 (1 pound) whole red snapper
- sea salt to taste
- 1/4 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
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 31M |
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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.
Notes :
- Substitute a milder chile for the bird's eye chile, if desired.
- Substitute kosher salt for sea salt, if desired.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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