Asian Seared Whole Fish With Chili Sauce Recipe

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This dish is served family style, much like at most Asian dinner tables. A whole fish is cooked, big enough for the family, and everyone picks at it with chopsticks to eat with rice. For most of my life, I ate fish with its head still on and had no idea that fillets even existed.

There are many variations of this dish. I’ve had whole fish seared/fried/steamed with all kinds of sauces on it. Use the ingredients here or make it your own – add ginger, use fish sauce and water instead of ponzu, add lime juice or vinegar – salty, spicy and tangy is what you’re shooting for.

Serves: 2
Prep time: 10 minutes
Cook time: 30 minutes

Ingredients:

• 1 whole fish, scales removed (pictured is perch)
• Salt, to taste
• 1 tablespoon oil
• 3 cloves garlic, thinly sliced
• 1 scallion, thinly sliced on the bias
• 2-3 tablespoons chili in oil
• 3 tablespoons ponzu
• Cooked white rice for serving

Directions:

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