Crispy Whole Fish Recipe
summer squashes, thai basil, lobster-ginger glaze
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Fish
Clean and scale the whole fish, making diagonal cuts on both sides. Season with salt.
- 2
Make the Glaze
In a small saucepan, combine lobster stock, grated ginger, soy sauce, and honey. Bring to a simmer and reduce for about 5-7 minutes until thickened.
- 3
Coat the Fish
Dredge the seasoned fish in cornstarch, ensuring it is well coated on all sides.
- 4
Fry the Fish
Heat vegetable oil in a large frying pan over medium-high heat. Once hot, gently add the fish and fry for about 4-5 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
- 5
Sauté the Summer Squash
In the same pan, add the sliced summer squash and stir-fry for about 2-3 minutes until slightly softened. Add the Thai basil leaves and cook for another minute.
- 6
Serve
Place the fried fish on a serving platter, top with sautéed summer squash and Thai basil, and drizzle the lobster-ginger glaze over the fish.
