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Fried whole fish with chili pineapple sauce
To cook this crispy fried whole fish with chili pineapple sauce, I used my homemade sweet chili sauce, added fish sauce for balance and then stirred in a little pineapple juice for a delicate fruity flavor.
Course
Main Course
Cuisine
Asian
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
3
people
Author
Connie Veneracion
Ingredients
1
whole
white snapper
or other firm and fleshy fish, about 800 grams, gutted and scales removed
salt
pepper
2
tablespoons
potato starch
or corn starch
3
cups
cooking oil
¾
cup
sweet chili sauce
½
teaspoon
fish sauce
1
tablespoon
pineapple juice
freshly squeezed
1
cup
fresh pineapple chunks
1
bird's eye chili
finely sliced
finely sliced scallions
to garnish
Instructions
Rinse the fish and wipe dry with a kitchen towel.
Score both sides of the fish.
Rub generously with salt and pepper.
Sprinkle starch over the entire fish.
Heat the cooking oil in a wok or frying pan.
When the oil is just starting to smoke (or 350F to 375F if you're using a thermometer), slide the fish in.
Over high heat, cook until browned and crisp, about four minutes per side.
Scoop out and lay on a serving plate.
Pour off the oil from the wok or frying pan.
Pour the sweet chili sauce, fish sauce and pineapple juice into the pan. Bring to a simmer.
Add the pineapple chunks and bird's eye chili slices. Simmer for 30 seconds.
Pour the sauce, pineapple and chili over the fish.
Garnish with scallions before serving.