Singapore Whole Fried Fish

Servings: 4

Ingredients:

1 whole (1 1/2lb) snapper, rockfish, porgy or similar fish

1 medium onion or 1/4 lb shallots, chopped

2 cloves garlic, chopped

1 stalk lemongrass, thinly sliced

1/2 tsp shrimp paste, optional

3 fresh red or green chillies, seeds and veins removed, chopped or 1/2 tsp chilli powder

1/3 cup cornstarch

Oil for deep frying

2 tbsp yellow bean sauce, mashed

1/3 tarmarind water

Pinch of sugar

Fresh coriander or basil, garnish, optional

Cooking Instructions:

Clean fish by cutting open belly, removing internal organs. Pull away any bits of gill, rinse cavity under water well. Score both sides of fish with diagonal cuts almost to the bone, 1 to 2 inches apart. Pat dry with paper towels, sprinkle lightly with salt and set aside. In a food processor or mortar, combine onion, garlic, lemongrass, shrimp paste, (if used) chillies, galangal and process to a paste. Pat fish dry again and dust liberally with cornstarch, rubbing it into cuts in sides. Fill wok or deep skillet with oil to a depth of at least 2 inces (allow room for oil to rise when fish is added). Heat oil to approx. 375 F. Carefully add fish to oil, placing it on its side. Ladle oil over any exposed part of the fish. Fry fish on both sides, turning once with slotted spoons or Chinese wire skimmer, until a skewer easily penetrates thickest part. Lift fish out of oil and let drain over pan. Transfer to a warm serving plate. Turn off heat under frying oil, allow to cool and reserve for frying fish another time. In another skillet or wok, heat 2 tbsp oil over medium heat. Add seasoning paste and cook, stirring until fragrant. Add yellow bean sauce, cook for another few seconds then add tarmarind water and sugar. Cook sauce until slightly thickened. Bloat away any accumulated oil from fish platter and pour sauce over fish. Garnish with springs of coriander if desired.

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