Vietnamese Crispy Fish

Name: Vietnamese Crispy Fish
Ingredients: 2 (1 pound) whole red snapper; sea salt to taste; 1/4 cup vegetable oil, divided; 6 tomatoes, seeded and coarsely chopped; 2 bird's eye chiles, seeded and finely sliced; 3 cloves garlic, chopped; 6 tablespoons water; 2 tablespoons Asian fish sauce (nam pla); 1 tablespoon palm sugar; 2 green onions, chopped; 2 tablespoons coarsely chopped cilantro; 1 teaspoon cornstarch

12 ingredients

3 steps

Ingredients

2 (1 pound) whole red snapper
sea salt to taste
1/4 cup vegetable oil, divided
6 tomatoes, seeded and coarsely chopped
2 bird's eye chiles, seeded and finely sliced
3 cloves garlic, chopped
6 tablespoons water
2 tablespoons Asian fish sauce (nam pla)
1 tablespoon palm sugar
2 green onions, chopped
2 tablespoons coarsely chopped cilantro
1 teaspoon cornstarch

Directions

1

Cut heads off each snapper and score skin on each side; sprinkle with sea salt.
2

Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add snapper and pan-fry until skin is brown and crispy and flesh flakes easily with a fork, 6 to 8 minutes per side. Place snapper on a serving platter and return skillet to stove top.
3

Cook remaining oil, tomatoes, chiles, and garlic over high heat in a skillet until tomatoes soften, 2 to 3 minutes. Add water, fish sauce, and palm sugar; simmer until mixture is reduced slightly, 1 to 2 minutes. Stir in green onions, cilantro, and cornstarch; simmer until mixture is reduced to a sticky-sauce consistency, about 1 minute more. Pour sauce over fish to serve.