Singapore Whole Fried Fish
INGREDIENTS- 1 whole (1 1/2lb) snapper, rockfish, porgy or similar fish
- 1 medium onion or 1/4 lb shallots, chopped
- 2 cloves garlic, chopped
- 1 stalk lemongrass, thinly sliced
- 1/2 tsp shrimp paste (optional)
- 3 fresh red or green chillies, seeds and veins removed, chopped or 1/2 tsp chilli powder
- 1/3 cup cornstarch
- Oil for deep frying
- 2 tbsp yellow bean sauce, mashed
- 1/3 tarmarind water
- Pinch of sugar
- Fresh coriander or basil - garnish (optional)
To prepare:
- Clean fish by cutting open belly, removing internal organs
- Pull away any bits of gill, rinse cavity under water well
- Score both sides of fish with diagonal cuts almost to the bone, 1 to 2 inches apart
- Pat dry with paper towels, sprinkle lightly with salt and set aside
- In a food processor or mortar, combine onion, garlic, lemongrass, shrimp paste, (if used) chillies, galangal and process to a paste
- Pat fish dry again and dust liberally with cornstarch, rubbing it into cuts in sides
- Fill wok or deep skillet with oil to a depth of at least 2 inces (allow room for oil to rise when fish is added)
- Heat oil to approx. 375 F
- Carefully add fish to oil, placing it on its side
- Ladle oil over any exposed part of the fish
- Fry fish on both sides, turning once with slotted spoons or Chinese wire skimmer, until a skewer easily penetrates thickest part
- Lift fish out of oil and let drain over pan
- Transfer to a warm serving plate
- Turn off heat under frying oil, allow to cool and reserve for frying fish another time
- In another skillet or wok, heat 2 tbsp oil over medium heat
- Add seasoning paste and cook, stirring until fragrant
- Add yellow bean sauce, cook for another few seconds then add tarmarind water and sugar
- Cook sauce until slightly thickened
- Bloat away any accumulated oil from fish platter and pour sauce over fish
- Garnish with springs of coriander if desired.
Serves 4