Crispy Red Snapper Recipe

(Ca Ran)

Ingredients : Serves 4

2 tablespoons

5 cloves

3

3

60 g

4 tablespoons

100 ml

1/2 cup

2

Garnishing :

2 sprigs

2

Vegetable oil

Garlic, finely chopped

Large tomatoes, skinned, deseeded and chopped

Red chilies, finely sliced

Palm or golden granulated sugar

Vietnamese fish sauce

Water

Vegetable oil, for frying

Whole red snapper, each weighing 500-750 g, cleaned and scaled

Coriander leaves, chopped

Spring onion (scallion), sliced

• Heat the oil in a heavy based saucepan until moderately hot, add the garlic and stir fry for about 30 seconds.

• Add the tomatoes and chilies and stir for 1 minute.

• Add the sugar, fish sauce and water. Simmer, stirring occasionally, until the sauce has amalgamated and thickened. If it becomes too thick, you can add a little more water.

• Heat about 1 cm of vegetable oil in a large frying pan.

• Put the snappers in the pan carefully, as the oil may spit.

• Cook over a moderate heat for about 15 minutes, without moving them. (If needs be, cut the heads off the fish in order to get them both in the pan).

• They should get brown and crispy underneath. Turn the fish over carefully and cook for another 8-10 minutes. Remove from the pan and drain on kitchen paper.

• Place the fish on a warmed serving dish.

• Reheat the sauce and pout it over the fish.

• Garnish with coriander leaves and spring onions.