Thai Fried Fish with Fish Sauce
Ingredients
- 2 pcEuropean sea bass (whole, scaled and gutted)
- 100 gCorn starch (for dusting)
- 1,000 mlPeanut oil (for frying)
- 6 tbspfish sauce
- 4 tbsppalm sugar (chopped)
- 4 tbspMineral water
- 8 pcGarlic (finely minced)
- 20 gFresh cilantro (whole leaves)
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (in wedges)
Method
Extra crispy skin that cracks under the fork, revealing moist and tender fish. The amber sauce is reduced to a syrupy glaze, offering a deep saltiness balanced by the mellow sweetness of palm sugar.
- 1
Thoroughly pat the fish dry with paper towels. The skin must be bone dry to get crispy. Score the fish with three deep diagonal cuts on each side down to the bone. Lightly coat with cornstarch, tapping off any excess.
- 2
Heat peanut oil in a wok or large pan to 180°C. Slide the fish in. Do not touch it until the edges are deeply golden. Carefully flip. The fish is done when the skin is rigid and has reached a deep hazelnut color.
- 3
In a small saucepan, heat fish sauce, palm sugar, and mineral water. Boil until the mixture thickens and coats the back of a spoon. The sauce should be glossy and syrupy.
- 4
Mince the garlic and fry it briefly in a bit of the frying oil until crunchy. Drain the fish on a wire rack, immediately glaze with the hot sauce, and top with fried garlic and fresh cilantro.
Frequently asked questions
How do you get this dish right?
- Only flip the fish once: moving it too much will tear the skin.
- The oil must be shimmering hot before adding the fish, otherwise the flesh will absorb the oil and turn soggy.
- Drain the fish on a wire rack instead of paper towels to keep the bottom side crispy.
How long does this dish keep?
Must be eaten immediately. Fried fish loses its crunch as it cools down.
