Crispy Whole Fish with Ginger and Scallions

Step 1

Pat the whole fish dry inside and outside using paper towels, pressing gently all over the body and inside the cavity to remove surface moisture so the skin crisps properly.

Step 2

Using a sharp knife, score the skin by making three shallow diagonal cuts across each side of the fish, cutting only through the skin and not into the flesh, about 2 inches apart.

Step 3

Sprinkle salt and black pepper all over the inside cavity and both sides of the fish, coating evenly so every part is seasoned.

Step 4

Cut the ginger into thin matchstick pieces roughly the width of a toothpick, cutting crosswise across the peeled ginger root.

Step 5

Cut each scallion stalk into 2-inch lengths, separating the white parts from the green parts and keeping them in two separate piles.

Step 6

Heat 3 tablespoons of neutral oil in a 12-inch skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 90 seconds.

Step 7

Carefully place the whole fish into the hot oil, holding it briefly to ensure it does not stick, then release and let it sit undisturbed for 4 minutes until the bottom is golden and crispy.

Step 8

Using two spatulas, gently flip the fish in one smooth motion, supporting the head and tail, then cook the other side for another 3 to 4 minutes until that side is also golden and crispy.

Step 9

Transfer the cooked fish to a serving plate using two spatulas, supporting the entire body so it does not break apart.

Step 10

In the same skillet over medium-high heat, add the ginger matchsticks and the white parts of the scallions, stirring constantly for 1 minute until fragrant and the ginger softens slightly.

Step 11

Add the green parts of the scallions and stir for 15 seconds until they are just beginning to wilt and smell aromatic.

Step 12

Pour in 3 tablespoons of fish sauce and 2 tablespoons of fresh lime juice, swirling the pan to combine into a savory-tangy sauce, about 10 seconds.

Step 13

Pour the entire ginger-scallion sauce over the top of the cooked fish on the plate, distributing the ginger and scallion pieces evenly across the surface.