Fried Whole Red Snapper with spicy chili sauce

This spicy Thai red snapper recipe comes from Le Colonial, Chicago IL. Fried well in hot oil this fish is not at all greasy, on the contrary it is crisp and suprisingly not greasy. However should you prefer you may pan fry the fish but it will not be as crispy.

Serves 2

Sauce

3 ounces fish sauce

6 ounces water

1 tablespoon chili garlic sauce

2 fresh limes, juiced

2 ounces sugar

1 tablespoon cornstarch,mixed with 2 tablespoons water

2 tablespoonchopped scallion

2 cups vegetable oil

1 whole red snapper, about 11/2 lbs, scaled, eviscerated and fins removed

salt and pepper

flour

Mix the fish sauce, water, Chili, garlic sauce, the lime juice and sugar together in a small pan and bring to a boil.

Fill a large heavy saucepan with 1 inch of oil and heat for 5 minutes until hot , but not smoking.

Make 2 diagonal cuts on each side of the fish for ease of cooking. Salt , pepper and flour both sides of the fish. Fish should be dry ,as not to splatter when cooking. Lower fish into oil, the oil should bubble vigorously. Cook 4 minutes on each side until golden brown. Check cuts of fish for doneness.

When fish is almost cooked, heat up sauce and stir in cornstarch mixture while sauce is boiling. Sauce should be slightly thick, but not lumpy. Remove fish from oil and slightly dry with paper towels. Add scallions to the sauce and pour over fish to cover. Serve with steamed rice