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Ingredients
- 1 Tbsp. vegetable oil
- 2 x garlic cloves chopped
- 1 med tomato peeled, seeded, and diced
- 2 sm red chiles chopped
- 2 Tbsp. sugar
- 2 Tbsp. fish sauce (nuoc mam)
- 2 Tbsp. water
- 2 Tbsp. minced cilantro
- 2 Tbsp. minced scallions
- 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 serve, 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.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 2 servings | |
| Calories 145 | |
| Calories from Fat 63 | 43% |
| Total Fat 7.13g | 9% |
| Saturated Fat 0.57g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 5mg | 2% |
| Sodium 1404mg | 59% |
| Potassium 275mg | 8% |
| Total Carbs 16.76g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 14.88g | 10% |
| Protein 4.6g | 7% |
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