Thai Crispy Fish with Ginger

Ingredients

• 1 1.5 lb fish whole striped bass or sea bass, cleaned and scaled
• 3 cups vegetable oil for frying
• 4 oz fresh ginger, peeled
• 5 cloves garlic cloves, peeled
• 3 chilies red Thai chilies, deseeded
• 3 medium shallots shallots, peeled
• 3 tablespoons fish sauce
• 2 tablespoons palm sugar or light brown sugar
• 1 tablespoon lime juice
• 1 tablespoon low-sodium soy sauce
• ¼ cup fresh Thai basil or regular basil leaves
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

1. 1

   Pat the whole fish completely dry inside and out with paper towels — removing surface moisture is essential for achieving a crispy, golden skin instead of a steamed texture. Sprinkle 1 teaspoon of kosher salt and 0.25 teaspoon of black pepper evenly inside the cavity and over both sides of the skin.

2. 2

   Prepare all aromatics while the oil heats. Slice 4 oz of peeled fresh ginger into thin matchsticks about 2 inches long — aim for consistent thickness so they cook evenly. Finely mince 5 garlic cloves. Slice 3 medium shallots into thin half-moons. Slice 3 deseeded red Thai chilies into thin rings, keeping the seeds if you want more heat.

3. 3

   Pour 3 cups of vegetable oil into a 12-inch wok or deep skillet and set over medium-high heat. Wait about 3-4 minutes until the oil shimmers and a wooden skimmer dipped in it immediately sizzles — the oil should reach about 350°F on an instant-read thermometer. Test the temperature by carefully sliding a thin slice of ginger into the oil; if it sizzles vigorously and rises quickly, you're ready.

4. 4

   Carefully slide the seasoned fish into the hot oil, letting it settle for about 30 seconds before moving it. Fry for 6-8 minutes until the skin is golden and crispy and the flesh near the dorsal fin flakes easily with a fork — you should hear an aggressive, steady sizzle. Gently flip the fish once, about halfway through, and fry the other side until equally golden.

5. 5

   Transfer the cooked fish to a paper towel-lined plate and let it drain for 1 minute. Carefully pour off all but 3 tablespoons of the frying oil from the wok, leaving the cooked bits behind for flavor. Set the wok back over medium-high heat and let the remaining oil get hot again, about 1 minute.

6. 6

   Add the minced 5 garlic cloves to the hot oil and stir constantly for 15 seconds — you'll smell an immediate, pungent garlic aroma. Immediately add the ginger matchsticks and shallot slices, stirring constantly for 2-3 minutes until the ginger softens slightly and the shallots turn translucent and just begin to caramelize.

7. 7

   Stir in 3 tablespoons of fish sauce, 2 tablespoons of palm sugar, 1 tablespoon of lime juice, and 1 tablespoon of soy sauce. Keep the heat at medium-high and stir everything together for 1 minute — the mixture will bubble and the sugar will dissolve. Taste a tiny bit of the sauce and adjust: if it's too salty, add more lime juice; if it's too sweet, add a splash more fish sauce.

8. 8

   Add the red chili rings and stir for 30 seconds. The sauce should be glossy, aromatic, and coat the back of a spoon. Turn the heat to low and add 0.25 cup of fresh Thai or regular basil leaves, stirring gently just until they wilt, about 20 seconds — don't overcook them or they'll turn black.

9. 9

   Place the crispy fish on a serving plate, arranging it so the skin faces up. Carefully spoon the ginger stir-fry mixture and all its sauce over the top of the fish, allowing some to cascade down the sides. Scatter any remaining fresh basil leaves over the top and serve immediately while the fish is still hot and crispy — the sauce will soften the skin slightly as it sits, so eating right away gives you the best texture contrast.

Tools you’ll need

• paper towels
• 12-inch wok or deep skillet
• instant-read thermometer
• wooden skimmer or slotted spoon
• kitchen knife
• cutting board
• spoon for stirring

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