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Trey chien (whole fried fish, prahok sauce)

Name: Trey chien (whole fried fish, prahok sauce)
Total time: 30 min
Yield: 4
Ingredients: 1 whole (800g) White fish fillet; 1 tsp Salt; 500 ml (for frying) Olive oil; 2 tbsp Prahok (pâte de poisson fermenté); 2 Chili pepper; 2 cloves Garlic; 1 Lime

Preparation time: 30 min
Servings: 4

Ingredients

White fish fillet — to buy1 whole (800g)
Salt — to buy1 tsp
Olive oil — to buy500 ml (for frying)
Prahok (pâte de poisson fermenté) — to buy2 tbsp
Chili pepper — to buy2
Garlic — to buy2 cloves
Lime — to buy1

Preparation

Clean and scale the whole fish, score the skin diagonally 3 times on each side for even cooking.
Salt inside and out, let rest 10 min.
Heat the oil to 180°C in a large pan or wok.
Fry the fish 6-7 min per side until the skin is golden and very crisp.
Drain on paper towel.
Make the sauce: mix prahok, chopped chili, garlic, lime and a little sugar.
Serve the whole fish with the prahok sauce, raw vegetables and rice.