Thai Kitchen’s Spicy Fish
1 (2- to 2 1/2-pound) whole flounder, cleaned and gutted
4 cups vegetable oil, for deep frying
1 cup water 1/3 cup sugar
2 tablespoons vinegar
1/3 cup fish sauce
2 tablespoons chopped Thai chiles
3 cloves garlic, chopped
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