Thai · Dinner
Crispy Fried Snapper with Chili Sauce
Whole snapper fillet coated in seasoned rice flour and deep fried until the skin shatters and flesh stays moist, served with a pounded chili-lime-garlic sauce balancing fish sauce, sugar and lime juice, finished with fried garlic, cilantro and jasmine rice.
$8
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
612Calories
41.3gProtein
27.8gFat
48.6gCarbs
6.9gSugar
2.3gFiber
1580mgSodium
88mgChol
4.1gSat Fat
760mgPotassium
65mgCalcium
2.6mgIron
2.9mcgVitamin B12
14.5mgVitamin C
gluten-free
protein-rich
sweet-heat
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the snapper fillet dry with paper towels and score skin lightly in a crosshatch pattern; season both sides with salt and white pepper.
2
Dredge
Toss the fillet in the rice flour and cornstarch mixture, pressing gently so coating clings evenly with no wet patches.
3
Fry
Heat vegetable oil to 350°F (175°C) in a wok and fry the fillet 4–5 minutes per side over medium-high heat until skin is deep golden and shatters when tapped.
4
Build
Mince the garlic, finely chop the chilies, then stir together with fish sauce, lime juice, brown sugar and water until sugar dissolves.
5
Drain
Transfer fillet to a wire rack and rest 2 minutes so excess oil drains and crust stays crisp.
6
Plate
Set fried snapper on plate, spoon chili sauce over top, scatter with cilantro, scallion and fried garlic, serve with jasmine rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g snapper fillet, skin on
- 1/2 cup70g rice flour
- 4 tbsp4 tbsp cornstarch
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp white pepper
- 3 cups720ml vegetable oil, for deep-frying (about 15g absorbed into the fish)
- 6 cloves6 cloves garlic
- 44 Thai chilies
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp brown sugar
- 2 tbsp2 tbsp water
- 2 tbsp2 tbsp cilantro, for garnish
- 4 tbsp4 tbsp scallion, for garnish
- 4 tbsp4 tbsp fried garlic, for garnish
- 1 cup190g cooked jasmine rice, to serve
