Fried Fish With Sambal Sauce Recipe
Perfectly fried whole fish, featuring crisp skin and moist flesh, is enhanced with a generous smothering of sambal sauce.
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Instructions
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Score the fish 2 to 3 times on each side, midway between skin and flesh.
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Mix salt and turmeric powder; rub this mixture over the fish, including its cavity.
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Marinate the fish, covered and refrigerated, for 30 minutes.
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About 10 minutes before cooking, remove fish from fridge to reach room temperature; fill a large wok or skillet 1/3 with oil.
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Heat the oil to 375 F.
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Carefully place the fish into the hot oil.
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Reduce heat slightly and fry until golden brown and crispy, 6 to 10 minutes total, flipping if only partially submerged.
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Drain the fish on a paper-towel-lined plate.
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Transfer the fish to a serving platter, smother with sambal sauce, and serve at once.