Whole Fried Chilli Fish

    Whole Fried Chilli Fish

    (6)
    3saves
    35min


    6 people made this

    This recipes makes a dramatic presentation perfect for a dinner party. Caution should be used when deep frying the fish; make sure you have plenty of room and a big pot. Serve with steamed jasmine rice.

    Ingredients
    Serves: 4 

    • 1 whole fresh fish such as tilapia, cleaned and scaled
    • 1 litre oil for deep frying
    • 2 tablespoons cooking oil
    • 5 large red chilli peppers, sliced
    • 5 cloves garlic, chopped
    • 1 yellow onion, chopped
    • 2 tablespoons fish sauce
    • 2 tablespoons light soy sauce
    • 1/4 cup Thai basil leaves
    • 1/4 cup chopped coriander

    Directions
    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Heat oil in a deep-fryer or large saucepan hot. Dip the head of the fish into the oil; if it sizzles it is ready, if it does not sizzle then wait a couple of minutes and try again.
    2. Rinse the fish and dry well. Make several angled slits along the body of the fish cutting down to the rib bones. Make two lateral slits along the back of the fish, from head to tail, on either side of the dorsal fin. These cuts will ensure quick cooking and maximum crispiness.
    3. Gently slip the fish into the oil and fry until crispy, 7 to 10 minutes. Carefully remove the fish from the oil and let it drain on paper towels. Place on a large serving platter.
    4. While the fish drains heat 2 tablespoons oil in a large frypan. Cook and stir the chilli peppers, garlic and onion in the hot oil until lightly browned, 5 to 7 minutes. Stir the fish sauce and soy sauce into the mixture, remove from heat and fold the Thai basil and coriander into the mixture. Pour the sauce over the fish to serve.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (6)

    Reviews in English (6)

    by
    19

    Exactly what I was looking for! I had whole fried tilapia in an Asian restaurant once and was sure that there was something trickier than just frying it; but no there isn't! I used canola to health up the frying and fried until super crispy 10-12 min. I was in a hurry so I didn't make paste but used Asian Rooster sauce and premade garlic-chili oil. The fish is sooo much more tender this way! THANK YOU!  -  11 May 2010  (Review from Allrecipes USA and Canada)

    by
    14

    Much better grilled and just as "stunning at the dinner table". Fried.... Very Unhealthy. Sauce is tasty, tasty.  -  19 Mar 2010  (Review from Allrecipes USA and Canada)

    by
    9

    looks awesome i will definetely try it,it has an asian twist,and i love fish. thanks wiley  -  13 Mar 2010  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate