Crispy Fish with Ginger Fish Sauce
Use a small fish (ie silver bream) so that the scales are not impossible to chew. Make sure your fishmonger doesn’t remove scales. I actually didn’t let mine clean the fish. All intact.
1ltr Vegetable Oil
1 whole Silver Bream (or similar) (600-700gm)
Red Chilli Strips, to garnish
Coriander (Cilantro) or spring onion (scallion), to garnish
Ginger Fish Sauce
3 tbls Fish Sauce
3 tbls Sugar
3 tbls White Vinegar
1 tbls diced Garlic
20cm knob of fresh ginger, pounded to a paste using a mortar and pestle
1 tbls Lime Juice
To make the ginger fish sauce, combine the fish sauce, sugar, vinegar and 125ml water in a small saucepan. Bring to the boil, remove from the heat, transfer to a bowl to cool. Once cooled, stir in the garlic, chilli, ginger and lime juice. Set aside.
In the wok, add the oil and heat to 180 degrees Celsius, or until a cube of bread dropped into the oil turns brown within 15 seconds. Carefully slide the whole fish into the oil and cook over high heat for 5mins.
Place fish on a serving platter. Drizzle with 4 tbls of the ginger fish sauce and garnish with the red chilli strips and coriander or spring onion. Serve with steamed jasmine rice and the remaining ginger fish sauce.