1 whole fish, such as red snapper or cod (2 1/2 to 3 pounds) (750 to 1500 g)
1 tablespoon (15 mL) Thai Kitchen® Premium Fish Sauce
1 teaspoon salt (5 mL)
1 teaspoon (5 mL)cornstarch or flour
1/4 teaspoon (.5 mL) ground ginger
1/4 teaspoon (.5 mL) garlic powder
1/4 teaspoon ground (.5 mL) black pepper
3 cups (750 mL) vegetable oil (for deep frying)
Spicy Thai Gravy
Fresh cilantro sprigs (optional)
CLEAN and scale fish. Make score marks across both sides of the fish with a knife. Mix fish sauce, salt, cornstarch, ground ginger, garlic powder and pepper in small bowl until well blended. Place fish on a shallow plate. Coat evenly with seasoning mixture. Refrigerate 1 hour, turning fish and basting occasionally with liquid on plate.
HEAT oil in wok or large skillet until hot. Deep fry fish until golden brown and crisp on each side, turning once. Place fish on platter. Pour Spicy Thai Gravy over the top. Garnish with cilantro sprigs, if desired.