Crispy Whole Fish with Spicy Lime Sauce

Step 1

Pat the fish dry inside and out using paper towels, pressing gently all over the skin and cavity so moisture doesn't prevent crisping during frying.

Step 2

Mince the garlic until the pieces are smaller than a grain of rice—about pencil-tip size. Place in a small bowl alongside the sliced chili.

Step 3

In a separate small bowl, stir together the lime juice, fish sauce, minced garlic, and sliced chili. Set the sauce aside.

Step 4

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

Step 5

Carefully slide the fish into the hot oil—it will sizzle loudly. Cook without moving it for 5 to 6 minutes, until the skin is golden brown and crispy.

Step 6

Using two large spatulas or tongs, gently flip the fish. Cook the second side for 4 to 5 minutes, until the skin is golden and the flesh flakes easily when you press it with a fork.

Step 7

Transfer the fish to a serving plate, positioning it so the head faces toward the left side and the tail extends toward the right.

Step 8

Pour the lime-chili sauce over the fish in a thin stream, letting it pool slightly around the edges and along the spine.