Thai Kitchen’s Spicy Fish

Thai Kitchen’s Spicy Fish

1 (2- to 2 1/2-pound) whole flounder, cleaned and gutted

4 cups vegetable oil, for deep frying

Sauce:

1 cup water 1/3 cup sugar

2 tablespoons vinegar

1/3 cup fish sauce

2 tablespoons chopped Thai chiles

3 cloves garlic, chopped

Garnish:

1/3 cup chopped green onion

1/3 cup chopped cilantro

1 sliced jalapeño

Rinse fish well under cold water. Make 2 deep diagonal slashes on both the flesh and skin side of each fish half, cutting all the way to the bone. Pat dry. Heat oil in a large wok or frying pan to 350° F. Carefully lower the fish into the oil and deep fry, turning once, until cooked through and crisp, up to 20 minutes for a larger fish. Set aside on a large platter.

For Sauce: Combine water, sugar, vinegar, fish sauce, Thai chiles and garlic in a saucepan and bring to a boil. Pour over cooked fish. Garnish with green onion, cilantro and jalapeño.

Makes 4-5 servings.

Source: Thai Kitchen