Hmong-Style Whole Red Snapper (Printable Version)
Crispy whole snapper meets vibrant herbs, sticky rice, and tangy sauce for a stunning Southeast Asian table.
# What You'll Need:
→ For the Red Snapper
01 -
1 whole red snapper, cleaned and scaled (approx. 700–900 g)
02 -
1 teaspoon fine sea salt
03 -
0.5 teaspoon freshly ground black pepper
04 -
1 tablespoon rice flour or cornstarch
05 -
Vegetable oil, sufficient for deep frying
→ For the Hmong Dipping Sauce
06 -
2 tablespoons fish sauce
07 -
1 tablespoon freshly squeezed lime juice
08 -
1 teaspoon sugar
09 -
1 small garlic clove, minced
10 -
1 bird’s eye chili, finely chopped (adjust to taste)
11 -
1 tablespoon cilantro, chopped
12 -
A few drops toasted sesame oil (optional)
→ For the Sticky Rice
13 -
1 cup (200 g) glutinous rice
14 -
Water, for soaking
→ Garnish & Sides
15 -
Fresh Thai basil leaves
16 -
Fresh cilantro leaves
17 -
Sliced red chili or bird’s eye chili
18 -
Lime wedges
# Steps To Follow:
01 -
Pat the cleaned red snapper thoroughly dry with paper towels. Score both sides of the fish with 3–4 diagonal cuts each. Season evenly with salt and black pepper.
02 -
Lightly dust both sides of the prepared snapper with rice flour or cornstarch for enhanced crispiness. Heat sufficient oil in a deep wok or heavy frying pan to 175°C. Fry the fish carefully, allowing 6–8 minutes per side, until the skin is golden and the flesh is cooked through. Transfer to a wire rack or onto paper towels to drain any excess oil.
03 -
In a small bowl, combine fish sauce, lime juice, sugar, minced garlic, chili, and chopped cilantro. Stir until the sugar dissolves completely. For added aroma, incorporate a few drops of toasted sesame oil if desired. Adjust seasoning to taste.
04 -
Rinse the glutinous rice thoroughly and soak in plenty of cold water for 4–6 hours or overnight. Drain well, then transfer to a lined bamboo steamer or rice cooker. Steam over boiling water for 25–30 minutes, or until grains are tender and sticky. Fluff gently and keep warm in a covered bowl or basket.
05 -
Arrange the whole fried red snapper on a white ceramic platter. Garnish lavishly with fresh Thai basil, cilantro, sliced chilies, and lime wedges. Present the sticky rice in a small side bowl and offer the dipping sauce in a separate dish. Serve immediately.
# Notes and Tips:
01 -
Ensure the fish is patted completely dry before frying to achieve a crisp, golden exterior.
02 -
Adjust the amount of chili in the dipping sauce for preferred heat; remove seeds for milder spice.
03 -
Sticky rice requires soaking time; prepare this step in advance for optimal texture.