Crispy Fried Red Snapper with Lemongrass and Garlic

Served on bed of butter lettuce with green onion, cilantro, crispy fried dried shallots and lemon. Dressed with nuoc cham dressing.

Shallow fry in pan until crust is crispy then finish off in oven.

Covering fish in slurry

Make diagonal slices and salt fish liberally. Put uncovered in fridge for skin to dry.

For the fish:

Whole red snapper or other firm white flesh fish

Stalk of lemongrass, finely chopped

Garlic, well ground in mortar or finely chopped

Ginger, well ground in mortar or finely chopped

Rice flour

Chili powder

Thai chiles, chopped (serrano or jalapenoo can be used as substitute)

Make a slurry with all ingredients, apply liberally to fish and let marinate uncovered in fridge for 10 to 15 minutes.

Nuoc cham dressing:

Fish sauce, 1 part

Water, 3 parts

Rice wine vinegar, 1 part

Sugar to taste

Lime or lemon juice to taste

Crushed garlic

Crushed ginger

Crushed chile

This dressing should have a taste of salt but not too much. You are looking for a balance of salty, sweet, sour and spicy. Experiment, taste often as you go and have fun until you find your personal balance of flavors.