Add the cilantro paste mixture, and fry until fragrant, about 2 minutes. The crunch of the crispy skin is a wonderful contrast to the delicate flesh of the white fish … Tangerines, a whole chicken, a large piece of roasted pork belly, and pan fried fish was put out on the table with red envelopes and a lucky candy assortment. Use a spatula to carefully scoop hot oil over the fish as it cooks. The whole deep fried fish is crispy outside and soft inside, and is topped with a mouth-watering sauce that just explodes with flavours – tanginess from the tamarind paste, a kick of spiciness from the red and green chillies, slight sweetness from the palm sugar, saltiness and umami from the fish sauce, and with just a hint of garlic – creating a sensational combination. 1 teaspoon sea salt . The ideal length for the fish is about the size of a big dinner plate. Incense was burned to invite ancestors to share a meal and bless the family with auspicious months ahead. This recipe uses a whole fish, fried until crispy and then covered with a sweet, sour and spicy sauce made of sugar, kaffir lime juice, fish sauce and chilies. Fill one-third of a wok with oil and place over high heat. Make 3 deep diagonal cuts in the snapper fillets on both sides. Once oil reaches 180°C, slide fish into hot oil. Stir in palm sugar and remaining 1/4 cup water; simmer until thick. It’s just perfect served alongside a fish curry dipping sauce. 2. This is one fish dinner dish that will surely increase your appetite as it is crispy, meaty, crunchy and only a little spicy. Sprinkle fish with salt and lightly coat with flour. This recipe works with any kind of firm white whole fish. 1 x 1.5–2 kg whole snapper, cleaned, scaled and gutted . ½ cup plain flour . In a small saucepan, heat 2 tablespoons oil over medium-high heat. 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