Whole Snapper 3 Flavor Recipe
Crispy whole red Snapper, okra, eggplant & Chef Nan's signature three-flavored chili sauce served with jasmine rice
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Rice
Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine 1 cup of rice with 1.5 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until cooked.
Prepare the Vegetables
Wash and slice the okra and eggplant. Set aside.
Make the Three-Flavored Chili Sauce
In a mortar and pestle, pound the garlic and Thai bird's eye chili into a paste. Transfer to a bowl, then mix in lime juice, fish sauce, and sugar until well combined.
Prepare the Snapper
Clean the whole red snapper, making sure to remove any scales and innards. Pat dry with paper towels. Score the fish on both sides with diagonal cuts to help it cook evenly.
Fry the Snapper
In a large frying pan, heat oil over medium-high heat. Once hot, carefully add the snapper and fry for about 7-8 minutes on each side until crispy and golden brown. Remove and drain on paper towels.
Cook the Vegetables
In the same oil, add the okra and eggplant. Fry until they are tender and slightly crispy. Remove and drain on paper towels.
Serve
On a plate, serve the crispy snapper alongside the fried okra and eggplant. Drizzle with Chef Nan's three-flavored chili sauce and serve with jasmine rice.