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Crispy Whole Fish with Chili and Coriander Sauce

Whole fish is not only a great value, it makes for a great family-style meal. With its bold flavors and bright colors, this dish is sure to impress. Plus, it’s actually quite easy to make!

Adapted from Almost Bourdain. Serves 4


  • 1 whole fish, white-fleshed, approx. 2–3 lbs*
  • 1 tablespoon minced garlic
  • 1/2 tablespoon minced ginger
  • 2 red Thai chilies, minced
  • 2 scallions, chopped
  • 1 tablespoon rice wine
  • 4 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 3 tablespoons sugar
  • 3 tablespoons rice vinegar
  • 1/2 teaspoon white pepper
  • 1/3 cup cilantro, roughly chopped
  • 1 small carrot, shredded
  • Oil for deep frying

*May substitute two whole fish at approximately 1lb each

How to Prepare:

  1. Pat the fish dry with paper towels. Make a few slits on both sides and season the fish with sea salt. Fill a wok with oil deep enough to submerge your fish and heat to 350 F. Deep-fry the fish until golden brown and cooked. Remove from the wok and drain on paper towels.
  2. Add 1 tablespoon of oil to a sauté pan on medium heat. Brown the garlic, ginger, chili and scallions until fragrant. Add the rice wine, soy sauce, fish sauce, sugar, rice vinegar and white pepper. Bring to a boil and immediately remove from heat.
  3. Place the fish on the serving plate. Scatter half of the cilantro and shredded carrots over the fish. Pour the sauce over the fish, and put the remaining half of the cilantro and carrots on top. Serve immediately with steamed rice. 


Whole Snapper

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