WHOLE FISH FRIED WITH BASIL AND CHILES
Nothing is more stunning at the dinner table than serving a whole fried fish with a fragrant unctuous sauce. Buy a lean, mild, and flaky fish that is 10 to 14 ounces, such as tilapia, fresh water trout, or anything from the snapper family. Caution should be used when deep-frying the fish, so make sure you have plenty of room and a big pot. Serve with steamed jasmine rice.
Provided by Wiley
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Cut several angled slits along the body of the fish, cutting down to the rib bones. Cut 2 lateral slits along the back of the fish, from head to tail on either side of the dorsal fin. These cuts will ensure quick cooking and maximum crispiness.
- Heat oil for frying in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Gently place fish into the hot oil and fry until crispy, 3 to 4 minutes per side. Gently remove fish from the oil and drain on a paper towel-lined plate.
- Heat 1 tablespoon vegetable oil in a wok or large skillet over medium heat; cook and stir onion, red chile peppers, and garlic until lightly browned, 5 to 10 minutes. Add fish sauce and soy sauce and remove wok from heat. Quickly stir basil and cilantro into sauce.
- Place fish on a large serving platter and pour sauce over fish.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 9.2 g, Cholesterol 26 mg, Fat 26.7 g, Fiber 1.5 g, Protein 16.6 g, SaturatedFat 3.6 g, Sodium 1033.1 mg, Sugar 4.5 g
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