Whole Crispy Seabass with Sweet Garlic-Chili Sauce

Name: Whole Crispy Seabass with Sweet Garlic-Chili Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4 as part of a multi-course meal
Cuisine: Thai
Ingredients: 1 tablespoon fish sauce (nam pla); ½ cup (125 ml) Sweet Thai Chili Sauce or store-bought; Two ¼ in (6 mm) thick slices fresh ginger; ⅓ cup (42 g) all-purpose cornstarch; Oil for frying; 1½ teaspoons dark sesame oil; 1½ teaspoons salt; 2 tablespoons palm or brown sugar; 2 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced; 2 whole sea bass or striped bass (about 1 pound each); Fresh coriander leaves (cilantro) for garnish; 4 tablespoons finely chopped fresh coriander leaves (cilantro); ½ teaspoon freshly ground black pepper; 4 garlic cloves, minced; 2 tablespoons freshly squeezed lime juice; 1 teaspoon dark sesame oil; 2 teaspoons soy sauce

Preparation info

Serves
4
as part of a multi-course meal

Difficulty
Easy
Ready in
35 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

This dish makes for a beautiful presentation. I recommend using a round platter and positioning the fish in a yin-yang shape. Serving a whole fish is a grand gesture in Asian culture and the head of the fish should be pointed at the eldest sitting at the table as a sign of respect.

Ingredients

2 whole sea bass or striped bass (about 1 pound each)
1½ teaspoons salt

Asia
Thailand
Fish course
Pescatarian
South East Asia

Method

Slash the fish crosswise 3 times on each side. Mix the salt and sesame oil and rub cavities and outsides of each fish with the mixture. Cover and refrigerate 1–2 hours.
Sauce: Whisk together the sweet Thai chili sauce, fish sauce, sesame oil, soy sauce, fresh coriander leaves, pepper, garlic, lime juice, palm sugar, and chilies in a small bowl. Transfer to a sm