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PERSONAL CHEF

PERSONAL CHEF
FOOD FOR REAL PEOPLE

Monday, April 4, 2016

WOK FRIED SNAPPER

Wok fried snapper, there's nothing like it. A whole snapper, cleaned, and scored on both sides, seasoned with salt and pepper, and coated with some cornstarch, and then wok fried in some oil to a crisp. 

Thai Food Travel . Com

INGREDIENTS

1 whole snapper about 2-3 lbs. cleaned, scored on both sides, seasoned with salt and pepper, and coated with cornstarch.

14" wok with sufficient amount of oil to deep fry.

SAUCE 
This sauce will be used for your dipping. I find it is better to have the sauce on the side for diners to dip the fish into, instead of dousing the whole fish, because some diners may not respond well to the sauce. However, if all agree to douse the fish with this sauce, then so be it.

1 cup of water
1/4 cup of vinegar
1 tsp. fish sauce
1 tbs. soy sauce
1/2 cup sugar
1 tbsp. pepper flakes
2 tbsp. chili garlic paste
1/2 cup diced pineapples
Salt and pepper to taste

Garnish
Parsley tops
Sliced onions

DIRECTIONS

1. Heat oil over high heat with oil, then lower to medium high once it reaches about 375 deg. F.

2. Carefully place fish into wok, and fry each side until it gets golden brown, it should be about 7 minutes or so, depending on your stove.

3. Plate the fish.

4. Make the sauce by removing most of the oil from the wok, then add in all of the ingredients and bring to a boil, the sugars from the sugar and pineapple should thicken the sauce. Once thickened, pour into a few saucers for dipping.

Garnish plate with parsley tops and onion slices.

Serve with rice.

Ron Sambrano

       
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