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.

Gallery

Recipe Summary

prep:
15 mins
cook:
16 mins
total:
31 mins
Servings:
4
Yield:
2 1-pound snapper
Advertisement

Ingredients

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

Directions

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

    Advertisement
  • 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.

Cook's Notes:

Substitute a milder chile for the bird's eye chile, if desired.

Substitute kosher salt for sea salt, if desired.

Nutrition Facts

401 calories; protein 48.3g; carbohydrates 12.8g; fat 17g; cholesterol 82.1mg; sodium 739.9mg. Full Nutrition
Advertisement
Advertisement