Volcano Fish Recipe

Make the sauce

In a medium bowl whisk together lime juice, soy sauce, sweet chili sauce, sriracha, honey, rice wine vinegar, fish sauce, grated ginger and minced garlic until smooth.

In a small cup, dissolve 1 tsp cornstarch in 1 tbsp cold water to make a slurry. Whisk slurry into the sauce mixture and set aside. This will thicken the sauce slightly when heated.

Pat the fish pieces dry with paper towels. Season lightly with 1 tsp salt and 1/2 tsp black pepper, tossing gently to coat.

In a bowl combine 3/4 cup all-purpose flour, 1/4 cup cornstarch, and 1/2 tsp baking powder. Whisk together.

In a separate small bowl beat 1 large egg, then add 1/2 cup cold sparkling water (or cold beer) and 1 tsp sesame oil. Stir to combine. Gently fold the wet mixture into the dry ingredients to make a slightly lumpy batter; do not overmix. Batter should cling to a spoon but still be pourable—add a splash more cold water if too thick.

Working in batches, dredge fish pieces lightly in a tablespoon of extra flour (use from the 3/4 cup if needed), then dip into the batter to coat completely. Let excess drip off for a few seconds before frying.

Heat 3–4 cups neutral oil in a deep skillet or Dutch oven to 350°F (175°C). Use a thermometer for accuracy. Test a small amount of batter first: it should sizzle immediately and float.

Fry fish in batches—do not overcrowd the pan—about 3–4 minutes per batch until golden and crisp. Turn pieces once if needed. Remove with a slotted spoon to a paper towel–lined tray to drain. Maintain oil temperature between 325–350°F; adjust heat as needed.

After frying all fish, pour off excess oil from the skillet, reserving about 1–2 tablespoons in the pan. Return pan to medium heat.

Pour the prepared sauce into the hot pan and bring to a gentle simmer, stirring. Let it bubble and thicken for 1–2 minutes; if needed, simmer an extra minute so the cornstarch activates and sauce glazes.

Return the fried fish to the pan and gently toss or spoon the sauce over the pieces to coat them thoroughly. Cook together 30–60 seconds to let flavors marry; avoid stirring too aggressively to keep crust intact.

Transfer sauced fish to a serving platter. Sprinkle with sliced green onions, chopped cilantro, toasted sesame seeds and red chili flakes if using. Serve immediately with lime wedges.

Serve Volcano Fish over steamed jasmine rice or alongside fried rice and steamed vegetables. Squeeze lime over the fish just before eating.