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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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31 m servings 410 cals
Original recipe yields 4 servings (2 1-pound snapper )

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  • Prep

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  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.


  • Cook's Notes:
  • Substitute a milder chile for the bird's eye chile, if desired.
  • Substitute kosher salt for sea salt, if desired.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 410 calories; 17.1 g fat; 14.8 g carbohydrates; 48.7 g protein; 82 mg cholesterol; 742 mg sodium. Full nutrition

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