Crispy Fried Snapper with Fresh Dabu-Dabu Salsa
Ingredients:
- 1 kg fresh snapper
- 1 garlic clove
- 1 thumb-sized piece of galangal
- 1 teaspoon coriander
- 1 teaspoon salt
- Juice of 1/2 lime
For the Dabu-Dabu Salsa:
- 3 bird’s eye chilies (adjust to taste)
- 5 shallots
- Juice of 1 lime
- 1 tomato
- 1/2 teaspoon sugar (adjust to taste)
- 1/2 teaspoon salt (adjust to taste)
Instructions:
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Prepare the Fish:
- Clean the snapper thoroughly, removing the insides and scales.
- Squeeze the juice of 1/2 lime over the cleaned fish and set aside.
- In a mortar and pestle, grind the coriander, salt, garlic, and galangal into a fine paste.
- Rub this paste all over the fish, ensuring it’s well-coated. Allow the flavors to infuse by letting it marinate for a while.
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Fry the Fish:
- Heat a generous amount of oil in a pan until hot.
- Fry the marinated snapper until it turns golden brown and crispy. This should take about 5-7 minutes on each side, depending on the thickness of the fish.
- Once cooked, remove the fish from the pan and let it drain on paper towels.
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Prepare the Dabu-Dabu Salsa:
- Dice the shallots and tomato into small cubes.
- Slice the bird’s eye chilies thinly.
- In a mixing bowl, combine the diced shallots, tomato, and sliced chilies.
- Add the juice of 1 lime, sugar, and salt to the mixture. Stir well to combine and let it sit for a few minutes to let the flavors meld.
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Serve:
- Place the fried snapper on a serving platter.
- Spoon the fresh dabu-dabu salsa generously over the top of the fish.
- Serve immediately and enjoy the delightful combination of crispy fish with tangy and spicy salsa.
Bon Appétit!
