Crispy Fried Fish in Ginger Garlic Sauce
Frying a whole fish is common in Asian culture, it’s just a simple way to prepare some lunch or dinner. But why the whole fish? Why not just use a fillet? Well like in meats Asian love it with bones because the meat beside it are much tastier, texture is way much better and definitely its much juicer so we don’t mind sacrificing the fuss of eating them for the taste, it’s just a totally new level of experience specially for fish.
Fish when quickly fried in very hot oil gives a really interesting texture, the outer parts where oil meets the surface becomes really crispy while the insides are tender and moist that is why we give it lots of deep scores to have more crispy bits for us to enjoy. Also if the fish is fried properly all the bones sticking out or any that touches the hot oil makes it really crispy, and yes like you guess we munch on them and sometimes fight to have their own share of the crispy parts.
For today’s recipe we will be making this all-time favourite by serving it with some sweet and sour ginger sauce which makes it even more amazing, giving the dish a different dimension in flavour as well as texture.
- 1 large fish snapper or something similar, scaled gutted and scored
- freshly ground black pepper
- spring onions, chopped
- ½ cup water
- 1 tbsp lime juice
- 3 tbsp fish sauce
- 3 tbsp white vinegar
- 3 tbsp sugar
- 2 cloves garlic, minced
- 1 red chilli, chopped
- 1 thumb sized ginger, minced
- 1 tsp cornstarch
- Season fish with salt and freshly ground black pepper, make sure crevices are seasoned well.
- Prepare a large wok, fill it with oil and heat to 180C, once hot deep fry fish until golden brown on both sides, this might take 8 - 15 minutes depending on the thickness of the fish used. Once cooked drain and set aside in a serving platter.
- In a saucepan mix well and combine all ginger sauce ingredients together, place in a stove top bring to a boil and simmer for 5 minutes or until sauce thickens.
- Pour sauce over fried fish, garnish with spring onions then serve.