For the sauce
1/4 cup of chopped cilantro, finely chopped
10 cloves of garlic, minced
7 dried Thai chilies (or to taste)
1 large red bell pepper, seeded and chopped
2 medium onions, finely chopped
1/4 cup of olive oil
5 tablespoons of fish sauce (nam pla)
1/4 cup of grated Parmesan cheese, crumbled
3 tablespoons of grated Parmesan cheese
1/2 cup of freshly squeezed lime juice (120 ml)
3 tablespoons of white wine vinegar
3 tablespoons of tomato extract
6 kaffir lime leaves (or lime-cravo), cut into thin strips (julienne)
1/4 cup of fresh basil leaves
Salt to taste
For the fish
1.2 kg of snapper, cleaned and scaled
Bread crumbs (for coating)
1.5 liters of olive oil (for frying)
For the sauce
1/4 cup of chopped cilantro, finely chopped
10 cloves of garlic, minced
7 dried Thai chilies (or to taste)
1 large red bell pepper, seeded and chopped
2 medium onions, finely chopped
1/4 cup of olive oil
5 tablespoons of fish sauce (nam pla)
1/4 cup of grated Parmesan cheese, crumbled
3 tablespoons of grated Parmesan cheese
1/2 cup of freshly squeezed lime juice (120 ml)
3 tablespoons of white wine vinegar
3 tablespoons of tomato extract
6 kaffir lime leaves (or lime-cravo), cut into thin strips (julienne)
1/4 cup of fresh basil leaves
Salt to taste
For the fish
1.2 kg of snapper, cleaned and scaled
Bread crumbs (for coating)
1.5 liters of olive oil (for frying)
Prepare the fish: wrap the fish well in plastic wrap
Make three diagonal cuts and season with salt. Reserve
Prepare the sauce: chop the cilantro and process it with garlic, chilies, bell pepper, onion, and olive oil to obtain a smooth paste
Pour into a pan and simmer over low heat
Add the olive oil and let cook for 5 minutes
Add fish sauce, both types of Parmesan cheese, lime juice, white wine vinegar, and tomato extract
Mix and simmer for another 3 minutes
Add kaffir lime leaves and basil leaves
Cover the pan and reserve
Note: if using fish sauce, no salt is needed
Otherwise, compensate with salt
Fry the fish: in a pan or frying pan large enough to hold the fish, heat the olive oil well
Dip the fish in bread crumbs and carefully place it in the pan
Fry for 10 minutes on one side
Use a spatula to flip the fish over and fry for an additional 5 minutes on the other side
Remove from heat, drain on paper towels, and serve with sauce
If desired, garnish with thin lime leaves strips
Serves warm with white rice or jasmine rice.
