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Add a photoServings: 2
Ingredients
- 1 Tbsp. Vegetable Oil (I Use Peanut Oil)
- 2 clv garlic -- Chopped
- 1 med Tomato -- Peel, seed, dice
- 2 sm Chiles (Red) -- Chopped
- 2 Tbsp. Sugar
- 2 Tbsp. Fish Sauce (Nuoc Mam)
- 2 Tbsp. Water
- 2 Tbsp. Cilantro -- Minced
- 2 Tbsp. Scallions -- Minced
- 1 x Red Snapper Cleaned, scaled
Directions
- In a medium skillet over high heat, heat the oil till warm. Reduce the heat to medium-high and add in the garlic. Cook, stirring, for 30 seconds.
- Add in the tomato and chiles and cook for 1 minute. Add in the sugar, fish sauce and water. Simmer, stirring occassionally, till the sauce is thickened
- (about 3 min). Remove the sauce from the heat and set aside.
- In a large skillet heat about 1/2 inch of oil. Lay the snapper in carefully and cook over moderately high heat, without moving, till very brown and crusty (about 14 min). Turn the fish and cook the other side
- (about 10 min) Drian the snapper on paper towels. To server, put the fish on a platter, pour sauce over it, and using a large fork lift the meat with the skin from the bones. Turn the fish over and do the same.
- Serve with steamed rice.
- NOTES: I've made this dish with red snapper fillets - It's a heck of alot quicker and it's perfect for one.
- Preparation Time:0:30
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 2 servings | |
| Calories 135 | |
| Calories from Fat 62 | 46% |
| Total Fat 7.02g | 9% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 5mg | 2% |
| Sodium 1401mg | 58% |
| Potassium 142mg | 4% |
| Total Carbs 14.57g | 4% |
| Dietary Fiber 0.2g | 1% |
| Sugars 13.41g | 9% |
| Protein 4.11g | 7% |
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