Whole Fish
TODAY Show: Joanne Chang cooks traditional Lunar New Year foods on February 19, 2015.
Samantha Okazaki / TODAY
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Ingredients

  • Ingredients

    • 1 two-inch knob of ginger
    • 3 cloves garlic
    • 1/2 cup rice vinegar
    • 1/4 cup sugar
    • 1/3 cup sambal oelek
    • Chili paste
    • Sweet Chile sauce

Preparation

Steam whole fish until just barely cooked through and then deep fry in a skillet filled with at least 3 cups of oil until the fish is crispy. Remove from oil and place on lettuce leaves and top with sweet chile sauce.

Finely mince ginger and garlic. Place in medium saucepan with rice vinegar and sugar and cook until reduced by 1/3. Add sambal. Store in airtight container for up to a week in fridge.