Thai · Dinner
Sweet Chili Fried Fish
Fried white fish fillet coated in a light cornstarch crust, fried until crisp, then tossed in a glossy Thai-style sweet chili sauce built on chili, garlic, rice vinegar and sugar. Finished with scallion and cilantro and served over jasmine rice for a sweet, sticky, crunchy plate.
$7
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
612Calories
34.8gProtein
24.6gFat
63.1gCarbs
28.4gSugar
2.3gFiber
1052mgSodium
92mgChol
3.1gSat Fat
720mgPotassium
65mgCalcium
2.1mgIron
2.4mcgVitamin B12
18mgVitamin C
gluten-free
sweet-heat
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Pat the fish pieces dry with paper towel, then coat them in cornstarch, shaking off excess. Mince the garlic and thinly slice the chili and scallion.
2
Fry
Heat the vegetable oil in a small skillet over medium-high heat until it shimmers. Fry the fish 3–4 minutes per side until the crust is golden and crisp and the flesh flakes easily.
3
Simmer
In the same skillet over medium heat, combine the minced garlic, sliced chili, sugar, rice vinegar, ketchup, fish sauce and water. Simmer 2–3 minutes, stirring, until glossy and thickened.
4
Toss
Return the fried fish to the skillet and gently toss over low heat for 30 seconds so the crust stays crisp while it picks up a thin coat of sauce.
5
Plate
Spoon the jasmine rice onto a plate, top with the glazed fish, and scatter the sliced scallion and cilantro leaves over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet, cut into 3-4 pieces
- 1/2 cup60g cornstarch, for dredging
- 1 cup240ml vegetable oil, for frying
- 4 cloves4 cloves garlic
- 22 fresh chili
- 4 tbsp4 tbsp sugar
- 2 tbsp2 tbsp rice vinegar
- 2 tbsp2 tbsp ketchup
- 2 tsp2 tsp fish sauce
- 4 tbsp4 tbsp water
- 22 scallion
- 2 tbsp2 tbsp cilantro leaves
- 7 oz200g cooked jasmine rice, to serve
