Crispy Three Flavor Fish
- 4 cups canola oil for deep-frying, plus 2 tablespoons for sautéing
- 1 large whole trout (about 14 ounces), cleaned, scaled
- Salt and ground white pepper, for seasoning
- Cornstarch, for dredging
- 1 medium red bell pepper, cut into 3/4-inch pieces
- 1/2 medium green bell pepper, cut into 3/4-inch pieces
- 1/2 medium red onion, medium dice
- 2 green onions, cut crosswise into 1/2-inch pieces
- 1/2 cup Thai sweet chili sauce
- 2 tablespoons chicken stock or water
- Cilantro sprigs, for garnish
- Thinly sliced green onion, for garnish
Heat 4 cups of oil in a large wok over medium heat to 375ºF. Place a cooling rack on a baking sheet and set aside.
Using a sharp knife, cut about 5 slits crosswise over one side of the fish, spacing evenly and making sure to cut all the way through the flesh and to the spine. Repeat on the second side of the fish.
Sprinkle the fish with salt and pepper. Dredge the fish in the cornstarch to coat completely. Shake off any excess cornstarch.
Carefully lower the fish into the hot oil and fry until cooked through and crisp on the outside, about 5 minutes on each side.
Using a large slotted metal spatula and tongs, carefully lift the fish out of the hot oil and set it on the rack to drain the excess oil.
Meanwhile, heat the remaining 2 tablespoons of oil in a heavy large saucepan over medium-high heat. Add the bell peppers, red onion, and the green onion pieces and stir to coat with the oil. Stir in the chili sauce and chicken stock.
Reduce the heat to medium-low and simmer until the vegetables are crisp-tender, stirring occasionally, about 3 minutes.
Set the fish on a platter. Spoon the vegetables and sauce over the fish. Sprinkle with the cilantro and thinly sliced green onion and serve immediately.