Whole Crispy Onaga and Thai Dipping Sauce
2 pounds onaga, scaled, gilled and gutted
Salt, pepper and paprika, to taste
Cornstarch
1/2 cup lemon juice
1/2 cup lime juice
4 tablespoons water
Sugar, to taste
1/8 cup patis (fish sauce)
2 cloves garlic, thinly sliced
1 tablespoon chili flakes
2 sprigs cilantro
Instructions:
Preheat oven to 400 degrees F.
Combine salt, pepper, paprika and corn starch. Coat fish with seasoned mixture.
In a hot wok with hot oil, fry both sides of fish until crispy. Place fish in oven for 3 to 5 minutes until fish is cooked through.
Start with citrus juices, water and sugar. Combine and make like lemonade then add patis, garlic, chili flakes, cilantro to taste. \Sweet and tart\.
