About this recipe:Nothing is more stunning at the dinner table than serving a whole fried fish with a fragrant unctuous sauce. Buy a lean, mild and flaky fish that is 300-400 g such as tilapia, fresh water trout or anything from the snapper family. Caution should be used when deep frying the fish, so make sure you have plenty of room and a big pot.
Rinse the fish and dry well. Make several angled slits along the body of the fish, cutting down to the rib bones. Make two lateral slits along the back of the fish, from head to tail, on either side of the dorsal fin. These cuts will ensure quick cooking and maximum crispiness.
Slowly heat the deep frying oil in a large pot. Heat the oil to around 175 degrees Celsius. If you do not have a thermometer, then dip the head of the fish into the oil; if it sizzles, it is ready, if it does not sizzle, then wait a couple minutes and try again.
When the oil is hot enough, slip the fish into the oil and fry for several minutes until it is crispy. Gently take the fish out of the oil and let it drain on paper towels.
To make the sauce, fry the garlic, onion and chillies in a wok with oil. When the ingredients are lightly browned, add the fish sauce and soya sauce. Turn off the heat. Quickly mix in the basil and coriander.
To serve, place the fish on a large platter and pour the sauce over the fish. Serve with steamed jasmine rice.