Spicy Fish Recipe

Prepare fish

If using whole pompano, make 2–3 diagonal slashes on each side to allow even cooking. Pat fish dry with paper towels.

Season the fish inside and out with kosher salt, black pepper and minced garlic. Drizzle the lime or lemon juice over the fish and let rest for 10–15 minutes while you prepare the coating and sauce.

Make dry coating

In a shallow dish combine all-purpose flour, cornstarch, baking powder, paprika and ground pepper. Mix until uniform.

Dredge each fish (or fillet) thoroughly in the dry coating, shaking off excess. For a crisper crust double-dip: dust, lightly mist with a little water or beaten egg (optional), then dust again.

Heat a wide skillet or deep pot with vegetable oil to 350°F (175°C). If shallow frying whole fish, use enough oil to come 1/3–1/2 up the sides; for fillets you can shallow fry in batches. Test oil by dropping a pinch of flour — it should sizzle immediately.

Carefully place the fish in hot oil. Fry whole pompano about 5–7 minutes per side depending on thickness (fillets 3–4 minutes per side) until golden brown and cooked through (flakes easily and internal temp ~145°F/63°C). Avoid overcrowding the pan. Transfer to a wire rack or paper towel-lined plate to drain.

Prepare sauce base

In a small bowl stir together ketchup, rice vinegar, brown sugar, water and fish sauce (if using). Taste and adjust vinegar/sugar ratio to your preferred sweet-tart balance.

Warm 1 teaspoon neutral oil in a small saucepan over medium heat. Add finely chopped garlic and sliced red chilies and sauté for 30–45 seconds until fragrant but not browned.

Pour the vinegar/sugar mixture into the pan and bring to a gentle simmer. Let simmer 2–3 minutes so flavors meld.

Stir the cornstarch slurry again and slowly whisk into the simmering sauce. Cook 1–2 minutes until the sauce thickens to a glossy, pourable consistency. Remove from heat. Taste and adjust seasoning — add a little more sugar for sweetness, more vinegar for tang, or a pinch of salt if needed.

Place the fried pompano on a serving platter. Spoon the warm sweet chili sauce over the top, allowing some to drip onto the platter for dipping.

Scatter sliced scallions and cilantro over the fish. Serve immediately with lime wedges on the side to squeeze over the fish just before eating.