Deep-fried Fish with Chilies
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Deep-fried Fish with Chilies

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Level

easy

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Cooking

18 min

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Preparation

45 min

Ingredients

Servings

4
Whole Fish
such as grouper, snapper, or sea bream, cleaned and scaled
400 g
Cooking Oil
Anchovy Sauce
14 cup
Sugar
1 pinch
Coriander
chopped
1 tbsp
Jasmine Rice
Chili in fish sauce
Chilli Padi
sliced
8
Red Shallot
sliced
1
Garlic
finely chopped
1 clove
Fish Sauce
14 cup
Lime Juice
optional

How to cook

Prepare chili 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.

Prepare the fish

  • 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.
  • 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
  • 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. 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.

Plate and serve

  • Place on a plate and sprinkle with chopped coriander.
  • Serve with steamed rice and a bowl of the chilies in fish sauce.
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