Nothing is more stunning at the dinner table than serving a whole fried fish with a fragrant unctuous sauce. Caution should be used when deep frying the fish; make sure you have plenty of room and a big pot. Serve with steamed jasmine rice.

wiley
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 quart oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). If you do not have a thermometer, then dip the head of the fish into the oil; if it sizzles, it is ready, if it does not sizzle, then wait a couple minutes and try again.

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  • Rinse the fish and dry well. Make several angled slits along the body of the fish, cutting down to the rib bones. Make two lateral slits along the back of the fish, from head to tail, on either side of the dorsal fin. These cuts will ensure quick cooking and maximum crispiness.

  • Gently slip the fish into the oil and fry until crispy, 7 to 10 minutes. Carefully remove the fish from the oil and let it drain on paper towels. Place on a large serving platter.

  • While the fish drains, heat 2 tablespoons oil in a large skillet. Cook and stir the chili peppers, garlic, and onion in the hot oil until lightly browned, 5 to 7 minutes. Stir the fish sauce and soy sauce into the mixture, remove from heat, and fold the Thai basil and cilantro into the mixture. Pour the sauce over the fish to serve.

Nutrition Facts

368.3 calories; protein 16.6g 33% DV; carbohydrates 9.2g 3% DV; fat 30.1g 46% DV; cholesterol 26mg 9% DV; sodium 1033.1mg 41% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/12/2010
Exactly what I was looking for! I had whole fried tilapia in an Asian restaurant once and was sure that there was something trickier than just frying it; but no there isn't! I used canola to health up the frying and fried until super crispy 10-12 min. I was in a hurry so I didn't make paste but used Asian Rooster sauce and premade garlic-chili oil. The fish is sooo much more tender this way! THANK YOU! Read More
(21)
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/12/2010
Exactly what I was looking for! I had whole fried tilapia in an Asian restaurant once and was sure that there was something trickier than just frying it; but no there isn't! I used canola to health up the frying and fried until super crispy 10-12 min. I was in a hurry so I didn't make paste but used Asian Rooster sauce and premade garlic-chili oil. The fish is sooo much more tender this way! THANK YOU! Read More
(21)
Rating: 4 stars
03/19/2010
Much better grilled and just as "stunning at the dinner table". Fried.... Very Unhealthy. Sauce is tasty tasty. Read More
(14)
Rating: 4 stars
03/15/2010
looks awesome i will definetely try it it has an asian twist and i love fish. thanks wiley Read More
(9)
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Rating: 4 stars
02/27/2012
The fish was delicious and crispy. Make sure you ease back on the soy sauce if you are using regular instead of light. Read More
(3)
Rating: 5 stars
02/16/2018
I used croaker instead of tilapia and added oyster and Asian chili sauce to kick up the flavor. Great taste! Read More