Easy to make and delicious fried fish with a herbed sauce!
Smash the cucumbers enough to break up a little bit–it should begin to separate into a few long strips. Separate those strips from each other then cut into 2-inch long pieces.
Throw the cucumber into a mixing bowl with the chili oil, rice vinegar, brown sugar, and salt. Mix to combine and adjust according to taste. Let that sit in the fridge while preparing the rest of the dish. These cucumbers get better with time so you might even want to make this ahead.
In a sauce pan over medium low heat add prepped aromatics with the rest of the herb sauce ingredients. Bring to a simmer for 10-15 minutes to infuse the aromatics and slightly thicken the sauce. When done remove from the heat and set aside.
Heat up enough oil for deep frying in a wok. Make slight slits about half an inch apart on each side of the fish. Season generously with salt all over, making sure to get inside the slits and the insides of the fish.
Do the same with flour, then dust the excess off so that it does not burn in the oil while you fry.
Carefully lay the fish into the oil. Fry about 5-6 minutes per side, and baste the parts poking out with the oil. When it’s done frying, lay either on paper towels or a wire rack.
Spoon the herbed sauce all over the fish. Serve with marinated cucumbers.
Serving Size 4
Servings 0