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My review
Vietnamese Crispy Fish
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Chef Lucky
"Sweet and spicy, snapper holds up really well to this cooking, but feel free to use a fish of your liking. Also you can just use fillets instead of whole fish, but for wow factor whole fish is the way. Serve with rice."
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Ingredients
31 m servings 401Original recipe yields 4 servings (2 1-pound snapper )
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Cut heads off each snapper and score skin on each side; sprinkle with sea salt.
- 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.
- 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.
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Footnotes
- Cook's Notes:
- Substitute a milder chile for the bird's eye chile, if desired.
- Substitute kosher salt for sea salt, if desired.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.