📝 About This Recipe
A true masterpiece of Southeast Asian coastal cuisine, this dish features a whole red snapper fried to a shatteringly crisp golden-brown while maintaining a moist, tender interior. The deep scoring allows the heat to penetrate quickly and creates 'nuggets' of fish that are easily pulled away with chopsticks. Topped with a vibrant, sticky sauce that hits every taste bud—sweet, sour, salty, and spicy—this recipe is a guaranteed showstopper for any dinner party.
🥗 Ingredients
The Fish
- 1.5-2 lbs Whole Red Snapper (cleaned, scaled, and gutted)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon White Pepper (ground)
- 1/2 cup Cornstarch (for dredging)
- 1/4 cup Rice Flour (for extra crunch)
- 4-6 cups Vegetable Oil (for deep frying; use a high smoke point oil)
The Tamarind Chili Sauce
- 4 cloves Garlic (finely minced)
- 3-5 pieces Thai Bird's Eye Chilies (finely chopped; adjust for heat preference)
- 1 tablespoon Cilantro Stems (finely chopped for aromatic base)
- 3 tablespoons Tamarind Paste (concentrate)
- 3 tablespoons Fish Sauce (high quality)
- 3 tablespoons Palm Sugar (can substitute with brown sugar)
- 1/4 cup Water
Garnish & Aromatics
- 1/4 cup Fresh Cilantro (leaves only)
- 2 pieces Shallots (thinly sliced and fried until crispy)
- 2 pieces Scallions (julienned)
- 1 piece Lime (cut into wedges)
👨🍳 Instructions
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1
Rinse the snapper under cold water and pat it extremely dry with paper towels inside and out. Moisture is the enemy of crispiness.
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2
Using a sharp knife, score the fish by making 3-4 deep diagonal cuts on each side, slicing all the way down to the bone.
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3
Season the fish generously with salt and white pepper, ensuring you get the seasoning into the scored slits and the cavity.
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4
In a shallow tray, whisk together the cornstarch and rice flour. Dredge the fish in the flour mixture, coating it thoroughly and shaking off any excess.
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5
In a large wok or deep heavy-bottomed skillet, heat the vegetable oil to 350°F (175°C). The oil should be deep enough to submerge at least half the fish.
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6
Carefully lower the fish into the hot oil. Fry for 7-9 minutes on the first side without moving it, until the skin is deep golden and crispy.
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7
Carefully flip the fish using two large spatulas and fry for another 6-8 minutes on the other side until fully cooked through.
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8
Remove the fish from the oil and drain it on a wire rack (not paper towels) to keep the bottom from getting soggy.
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9
While the fish drains, prepare the sauce: heat 1 tablespoon of oil in a small saucepan over medium heat.
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10
Sauté the minced garlic, chilies, and cilantro stems for 1-2 minutes until fragrant but not browned.
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11
Stir in the tamarind paste, fish sauce, palm sugar, and water. Simmer for 3-5 minutes until the sauce thickens into a syrupy consistency.
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12
Place the crispy snapper on a large serving platter. Pour the hot tamarind chili sauce over the center of the fish.
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13
Garnish immediately with fresh cilantro, julienned scallions, and crispy fried shallots. Serve with lime wedges on the side.
💡 Chef's Tips
Always ensure the fish is at room temperature for 15 minutes before frying to ensure even cooking. Use a thermometer to maintain the oil temperature; if it drops too low, the fish will absorb oil and become greasy. Adding rice flour to the cornstarch creates a much harder, crunchier crust that stays crisp longer under the sauce. Don't crowd the pan; if your fish is too large, consider using a roasting pan over two burners or frying in batches if doing multiple fish.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of Jasmine rice to soak up the extra tamarind sauce. Pair with a refreshing Green Papaya Salad (Som Tum) for a bright, acidic contrast. A cold, crisp lager or a dry Riesling works beautifully to cut through the richness of the fried fish. Add a side of stir-fried morning glory (water spinach) with garlic for a complete Thai feast.