1 x 400g whole fish, such as grouper, snapper, or sea bream, cleaned and scaled
Vegetable oil. For deep- frying
3-4 tbsp Megachef Anchovy sauce
Pinch of white sugar
1 tbsp chopped coriander*
Steamed jasmine rice, to serve
Chili in fish sauce:
5-10 Bird’s eye chilies, sliced*
1 Red shallot, sliced
1 clove Garlic, finely chopped
3-4 tbsp Megachef Premium fish sauce
Good squeeze of lime juice – optional
*Available at your nearest FairPrice store.
- To make the chilies in fish sauce, place the chilies, shallot and garlic (if using) in a bowl and pour over the fish sauce. Leave to steep – the longer, the better, as the heat becomes quite mellow with time. If using the lime juice, squeeze it in just before serving.
- Rinse the fish then pat it dry with paper towel. Score the fish by making several diagonal cuts into each side, going almost to the bone. I like to score quite finely, others don’t – it’s up to you.
- Pour the deep-frying oil into a large, stable wok or a wide, heavy-based pan until it is about two-thirds full. Heat the oil over a medium–high flame until a cooking thermometer registers 180°C Alternatively, test the temperature of the oil by dropping in a cube of bread – it will brown in about 15 seconds if the oil is hot enough
- Meanwhile, marinate the fish in the fish sauce and sugar for about 5 minutes (fillets will need less time – just a minute or two), turning it once or twice.
- When the oil is ready, shake off the excess fish sauce and deep-fry the fish, carefully turning it once or twice to ensure even colouring and cooking.
- Depending on the size and thickness of the fish, it can take as long as 10 minutes, but be careful not to burn the fish as it takes on a deep golden colour.
- Once cooked, remove the fish from the oil and drain on paper towel. Place on a plate and sprinkle with chopped coriander.
- Serve with steamed rice and a bowl of the chilies in fish sauce.