Recipe courtesy of Le Colonial

Fried Whole Red Snapper with Spicy Chile Sauce

  • Level: Intermediate
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 2 servings
Save Recipe


3 ounces fish sauce

6 ounces water

1 tablespoons chile garlic sauce

2 limes, juiced

2 ounces sugar

1 tablespoons cornstarch mixed with 2 tablespoons of water 

2 tablespoons chopped scallion

2 cups vegetable oil

1 whole red snapper (about 1 1/2 pounds), scaled, eviscerated, and fins removed

Salt and pepper


Serving suggestion: Steamed rice


  1. Mix the fish sauce, water, chile garlic sauce, the lime juice, and sugar together in a small pan and bring to a boil.
  2. Fill a large heavy saute pan with 1-inch of oil and heat for 5 minutes until hot, but not smoking.
  3. Make 2 diagonal cuts on each side of the fish for ease of cooking. Salt, pepper, and flour both sides of the fish. Fish should be dry, as to not splatter oil when frying. Lower fish into oil, the oil should bubble vigorously. Cook 4 minutes on each side until golden brown. Check cuts on fish for doneness. 
  4. When fish is almost cooked, heat up sauce and stir in cornstarch mixture while sauce is boiling. Sauce should be slightly thick, but not lumpy. Remove fish from oil and slightly dry with paper towels. Add scallions to the sauce and pour over fish to cover. Serve with steamed rice.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Fried Whole Cauliflower with Creamy Lemon Dipping Sauce

Grilled Whole Red Snapper

Whole Baked Red Snapper

Whole Red Snapper Baked in Salt

Baked Red Snapper Prepared Whole

Salt Crusted Whole Red Snapper

Whole Grilled Red Snapper with Jicama Slaw

Whole Roasted Snapper