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.
whole white snapper
or other firm and fleshy fish, about 800 grams, gutted and scales removed
or corn starch
sweet chili sauce
fresh pineapple chunks
bird's eye chili
finely sliced scallions
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.
Updated from a recipe originally published in August 26, 2017
Pineapple, Spicy, Whole Fish