Ingredients
for the Sauce
1 stalk of lemongrass
2 inch piece ginger
4 whole garlic cloves
Chilies of choice (amount depends on your spice tolerance and the type of chili)
1 stalk of lemongrass
2 scallions
½ c soy sauce
2 tbsp fish sauce
¼ c rice vinegar
½ c orange juice (fresh squeezed)
Juice of a lime
2 tbsp brown sugar
for the Smashed Marinated Cucumbers
2 English cucumbers
6 tbsp chili crisp
6 tbsp rice vinegar
1 tbsp brown sugar
Salt to taste
for the Whole Fried Red Snapper
2 ½ lb whole red snapper (or fish of choice)
Salt
Flour
Oil for frying
Garnishes: cilantro, Thai basil, sliced red chilies, sliced ginger, sliced scallions, sliced radishes
Directions
Step 1
Prepare the aromatics. Bash the lemongrass with the back of your knife then cut into 3 equal-length pieces; slice ginger and chili(es) in half; softly smash garlic; cut scallions into 3 equal-length pieces.
1 stalk of lemongrass
2 inch piece ginger
Chilies of choice (amount depends on your spice tolerance and the type of chili)
4 whole garlic cloves
2 scallions
1 stalk of lemongrass
Step 2
Add aromatics to a saucepan with the rest of the ingredients. Bring to a simmer then let that go for 20-30 minutes to infuse the aromatics and slightly thicken the sauce.
½ c soy sauce
2 tbsp fish sauce
½ c orange juice (fresh squeezed)
Juice of a lime
¼ c rice vinegar
2 tbsp brown sugar
Step 3
for the Smashed Marinated Cucumbers
Step 1
Smash the cucumbers all over using a heavy pan. Don’t destroy it but you want it to break up a little bit–it should begin to separate into a few long strips. Separate those strips from each other then cut into 2-inch long pieces.
2 English cucumbers
Step 2
Throw the cucumber into a mixing bowl with the chili crisp, rice vinegar, brown sugar, and salt to taste. Mix to combine, and taste to see if there is anything missing. Let that sit in the fridge while preparing the rest of the dish. These cucumbers get better with time so you might even want to make this a few hours ahead of time.
6 tbsp chili crisp
1 tbsp brown sugar
Salt to taste
6 tbsp rice vinegar
Step 3
for the Whole Fried Red Snapper
Step 1
You’ll need either a wide pot/pan or wok for this. 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.
Oil for frying
Step 2
In the meantime, make slight slits about half an inch apart on each side of the fish. Season generously with salt all over, making sure to get inside the slits and the insides of the fish. Do the same with flour, then dust the excess off so that it does not burn in the oil while you fry.
Flour
Salt
Step 3
Carefully lay the fish into the oil. Fry about 5-6 minutes per side, and baste the parts poking out with the oil. When it’s done frying, lay either on paper towels or a wire rack. Spoon the sauce all over the fish. Garnish then serve with the cucumbers and some jasmine rice.
2 ½ lb whole red snapper (or fish of choice)
Garnishes: cilantro, Thai basil, sliced red chilies, sliced ginger, sliced scallions, sliced radishes
