You know what can make me do the Happy Dance?
When I can cook something pretty and then serve it on something pretty. Win-Nguyen in my book.
I love making whole fish—it retains a lot of moisture and I believe, often enhances the flavor of the fish. I opted to drizzle this crispy red snapper with a sweet and sour tamarind chili sauce—and trust me, you will LOVE the flavor and texture balance.
And guess what? Not only can you make this Crispy Red Snapper but you will also have the opportunity to win the stunning Fish Platter! Woo Hoo!
How to Enter:
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The deadline to enter is Sunday, July 22nd at 5pm (PST) and the winner will be announced the next day.
Best of luck friends and THANKS so much Nambé!
Crispy Red Snapper with Chili Tamarind Sauce
Chili Tamarind Sauce
2 tablespoons shallots, minced
2 garlic cloves, finely minced
2-3 Thai chili peppers, finely minced (more or less depending on heat preference)
1/3 cup tamarind juice concentrate
2 tablespoons palm sugar
3 tablespoons fish sauce
¼ cup water
2 tablespoons vegetable oil
1 (2 pound) whole red snapper, head-on and thoroughly cleaned
Vegetable oil (for frying)
½ cup red bell pepper, julienned
2 scallions, diced
1 cup fresh cilantro
In a sauce pan, heat the vegetable oil and sauté the shallots and garlic for 2 minutes until fragrant but not browned. Add in the chili peppers and cook for an additional minute. Add the tamarind juice concentrate, palm sugar, fish sauce and water. Continue cooking over medium-low heat while stirring until all the sugar has dissolved. Lower the heat and gently simmer until the sauce has thickened. Taste the sauce and adjust with the desired level of sweetness or heat by adding more chili peppers, palm sugar or tamarind juice concentrate.
While the sauce is reducing, rinse the fish with cool water and pat dry with paper towels. Score both sides of the fish about every 1½ inches. Fill a heavy bottom pot or wok with oil deep enough to submerge your fish. Heat the oil to 350 degrees F and carefully slide the fish into the oil. Fry the fish until golden brown—about 3-4 minutes per side. Remove the fish from the oil and drain on a cooling rack that has been placed on top of a sheet pan. Allow to drain for 1-2 minutes before transferring to a serving dish.
Cover the crispy fish with scallions, red bell pepper and drizzle the sauce all over the top. Add the fresh cilantro and serve immediately with steamed rice.