Crispy Whole Fish in Three-Flavor Sauce
A whole fish fried to shattering crispiness, then draped in a luscious sweet-sour-spicy sauce made from tamarind, palm sugar, and fresh chiles that caramelizes against the hot, crunchy skin. This dramatic centerpiece dish delivers an explosion of flavor in every bite and is a showstopper at any Thai dinner table.
Ingredients
- 1 whole sea bass or red snapper (about 1.5 lbs), cleaned and scored
- Vegetable oil for deep frying (about 3 cups)
- 1/4 cup rice flour or tapioca starch for dredging
- **Three-Flavor Sauce:**
+ 13 more ingredients
Instructions
Pat the fish completely dry with paper towels -- inside the cavity too. Score both sides with deep diagonal cuts about 1 inch apart. Season lightly with salt and dust with rice flour, shaking off excess.
Heat the oil in a wok or deep pan to 375F. The oil should be deep enough to submerge at least half the fish.
Carefully lower the fish into the hot oil. Fry undisturbed for 6-7 minutes on the first side until deep golden and crispy. Gently flip and fry the other side for another 5-6 minutes. The skin should be shattering-crisp and the flesh cooked through.
Transfer the fish to a wire rack set over a sheet pan. Let it rest while you make the sauce.
Pour out all but 2 tablespoons of oil from the wok. Over medium-high heat, fry the shallots until golden, about 2 minutes. Add the garlic and both types of chiles. Stir-fry for 1 minute until fragrant.
Add the fish sauce, palm sugar, tamarind paste, and water. Stir constantly as the sauce bubbles and thickens into a glossy, jam-like consistency, about 3-4 minutes. Taste it -- the three flavors should be balanced: sweet, sour, and spicy in roughly equal measure.
Place the crispy fish on a serving platter. Spoon the hot three-flavor sauce generously over the top, letting it pool on the plate.
Garnish with fresh Thai basil, crispy fried shallots, julienned chiles, and cilantro. Serve immediately while the fish is still crackling.
Nutrition Estimate
Per serving • Estimated by Blinner AI