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Fried Whole Fish

Demonstrated by: Jennifer Nguyen & Long Van Nguyen.
Vietnamese Cooking with A Saigon Café on Maui - July 1, 2003.



Fried Whole Fish

  • Vegetable oil for frying
  • 4 shallots, thinly sliced
  • 3 stalks green onion, thinly sliced
  • Pinch of salt
  • 1 to 1 1/2 lbs whole Opakapaka (Hawaiian pink snapper) or Onaga (ruby snapper)
  • 2 eggs, beaten
  • 1 cup tapioca starch
  • 2 cloves garlic, crushed
  • Chopped Romaine lettuce for garnish
  • Sliced tomatoes for garnish
  • Sliced cucumber for garnish
  • Pickled daikon and carrots for garnish
  • Sweet and Sour Garlic Sauce


In a small skillet, heat a little of the oil. Add shallots and fry until golden brown; remove shallots from skillet and drain. Fry green onions in the same skillet. Add salt to the green onions; set aside. Cut slits on both sides of the fish, through the skin to the bone. Dip the fish into the eggs, then coat with the tapioca starch; set aside. Heat oil to 350°F in a large skillet. Place fish in skillet; add garlic. Fry fish on both sides until brown; drain. Place lettuce, tomatoes, cucumber, pickled daikon and carrots on a serving platter; top with the fish. Garnish with fried shallots and green onions. Serve with Sweet And Sour Garlic Sauce. Makes 4 servings.


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