Crispy Whole Fish with Spicy Lime Sauce

Ingredients

• 1 fish (about 1 to 1.5 lbs) whole fish (tilapia or sea bass), cleaned and gutted
• 3 tablespoons neutral oil (vegetable or peanut)
• 3 tablespoons fresh lime juice
• 2 tablespoons fish sauce
• 1 chili Thai red chili, sliced thin (or 1/2 teaspoon red pepper flakes)
• 2 cloves garlic, minced

Instructions

1. 1

   Pat the fish dry inside and out using paper towels, pressing gently all over the skin and cavity so moisture doesn't prevent crisping during frying.

2. 2

   Mince the garlic until the pieces are smaller than a grain of rice—about pencil-tip size. Place in a small bowl alongside the sliced chili.

3. 3

   In a separate small bowl, stir together the lime juice, fish sauce, minced garlic, and sliced chili. Set the sauce aside.

4. 4

   Heat the oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

5. 5

   Carefully slide the fish into the hot oil—it will sizzle loudly. Cook without moving it for 5 to 6 minutes, until the skin is golden brown and crispy.

6. 6

   Using two large spatulas or tongs, gently flip the fish. Cook the second side for 4 to 5 minutes, until the skin is golden and the flesh flakes easily when you press it with a fork.

7. 7

   Transfer the fish to a serving plate, positioning it so the head faces toward the left side and the tail extends toward the right.

8. 8

   Pour the lime-chili sauce over the fish in a thin stream, letting it pool slightly around the edges and along the spine.

Tools you’ll need

• 12-inch skillet
• paper towels
• sharp chef's knife
• cutting board
• 2 small bowls
• wooden spoon
• two large spatulas or tongs
• serving plate

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