Sam Choy's Whole Fish With Fruit Salsa

By á-174942

Ingredients

• 2 small whole fish - (abt 1 lb ea) cleaned, scaled (such as red snapper)
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1/2 teaspoon freshly-ground white pepper
• Cornstarch for dusting
• Vegetable oil as needed
• 1/3 cup rice vinegar
• 1/3 cup water
• 1/4 cup diced (1/2") mango
• 1/4 cup diced (1/2") pineapple
• 1/4 cup diced (1/2") red bell pepper
• 2 tablespoons sugar
• 1 teaspoon cornstarch dissolved in
• 1 tablespoon water
• 1 tablespoon chopped cilantro

Details

Servings 4

Preparation

Step 1

Prepare the fish for frying: Cut 3 diagonal slices about 3/4-inch deep into the two fleshy sides of the fish. With the tip of a knife, make two 1/2-inch deep cuts that run the length of the fish along either side of the backbone.

Marinate the fish: Stir the soy sauce, salt and pepper in a small bowl until blended. Rub the marinade onto both sides of the fish. Let stand for 30 minutes.

Pour enough oil into a wok to fill 3 inches. Heat over medium heat to 350 degrees. Dust fish with cornstarch, coat all crevices. Carefully slip one of the fish into the oil and deep-fry until the meat along the backbone is opaque, about 3 minutes per side. Carefully lift the fish from the oil using a large wire skimmer or two slotted spoons. Drain on paper towels. Repeat with the other fish, then transfer both fish to a serving platter.

Make the sauce: Heat the rice vinegar, water, mango, pineapple, bell pepper, and sugar together in a small saucepan over medium heat, stirring, until the sugar is dissolved. Stir in the dissolved cornstarch and cook, stirring, until the sauce boils and is slightly thickened, about 30 seconds. Pour the sauce over fried fish. Top with the cilantro and serve.

This recipe yields 4 servings.