Whole Fried Black Bass Recipe

Prepare the Sticky Rice

Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight. Drain the rice and steam it in a bamboo or metal steamer for about 30-40 minutes until tender.

Make the Spicy Ginger Garlic Sauce

In a bowl, combine minced ginger, garlic, soy sauce, sriracha, and lime juice. Mix well to combine and set aside.

Prepare the Black Bass

Clean and gut the whole black bass, leaving the head and tail intact. Pat dry with paper towels. Score the fish on both sides with diagonal cuts to allow for even cooking.

Fry the Fish

Heat vegetable oil in a large, deep skillet or wok over medium-high heat. Once hot, carefully add the fish and fry for about 5-7 minutes on each side, or until the skin is crispy and golden brown. Use a spatula to gently turn the fish.

Serve

Once the fish is cooked, remove it from the oil and drain on paper towels. Place the fish on a serving platter and garnish with chopped cilantro and Thai basil. Serve with sticky rice and drizzle the spicy ginger garlic sauce over the top.