Whole Fried Red Snapper Recipe (with Video)

Prepare the aromatics
1. Bash the lemongrass with the back of your knife then cut into 3 equal-length pieces.
2. Slice ginger and chili(es) in half.
3. Softly smash garlic.
4. Cut scallions into 3 equal-length pieces.
Prepare the sauce
1. Add aromatics to a saucepan with the rest of the ingredients.
2. Bring to a simmer then let that go for 20-30 minutes to infuse the aromatics and slightly thicken the sauce.
Prepare the cucumbers
1. Smash the cucumbers all over using a heavy pan.
2. Don’t destroy it but you want it to break up a little bit–it should begin to separate into a few long strips.
3. Separate those strips from each other then cut into 2-inch long pieces.
Prepare the cucumber dressing
1. Throw the cucumber into a mixing bowl with the chili crisp, rice vinegar, brown sugar, and salt to taste.
2. Mix to combine, and taste to see if there is anything missing.
3. Let that sit in the fridge while preparing the rest of the dish.
4. These cucumbers get better with time so you might even want to make this a few hours ahead of time.
Prepare the fish
1. You’ll need either a wide pot/pan or wok for this.
2. Heat up neutral oil to 350ºF– we want enough oil to deep fry the entire fish but no higher than half way up the cooking vessel.
Season the fish
1. In the meantime, make slight slits about half an inch apart on each side of the fish.
2. Season generously with salt all over, making sure to get inside the slits and the insides of the fish.
3. Do the same with flour, then dust the excess off so that it does not burn in the oil while you fry.
Fry the fish
1. Carefully lay the fish into the oil.
2. Fry about 5-6 minutes per side, and baste the parts poking out with the oil.
3. When it’s done frying, lay either on paper towels or a wire rack.
Serve the dish
1. Spoon the sauce all over the fish.
2. Garnish then serve with the cucumbers and some jasmine rice.