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Thai-Style Crispy Fried Sea Bass
This is that live-show stopper—the crackle of the fish, the aroma of lemongrass and garlic hitting hot oil, and that final sauce pour that makes everyone lean in. Golden, crispy, and dripping with flavor… this one hits.
Prep 20 minCook 20 minTotal 40 min1 servingsMedium0 calories
Directions
Whole fried sea bass with ultra-crispy skin, topped with a glossy Thai-inspired sauce of ginger, garlic, lemongrass, chili, lime, and palm sugar—sweet, salty, spicy, and bright.
- 1.Prep the fish:
- 2.Pat the sea bass completely dry inside and out. Lightly coat the fish with cornstarch, making sure to cover all surfaces for maximum crispiness.
- 3.Heat the oil:
- 4.Bring oil to 350°F in a deep pan or wok.
- 5.First fry:
- 6.Carefully lower the fish into the oil and fry for 3–5 minutes per side until lightly golden. Remove and rest briefly.
- 7.Second fry for crisp:
- 8.Bring oil back to temperature and fry the fish again for 1 minute per side until deeply golden and ultra-crispy. Remove and set aside.
- 9.Start the sauce:
- 10.In a separate pan, sauté ginger and lemongrass over medium heat until lightly crispy and aromatic.
- 11.Build flavor:
- 12.Add minced garlic and cook until fragrant and just turning golden.
- 13.Add sweetness and heat:
- 14.Stir in palm sugar and sliced chilis. Cook until the sugar melts and begins to coat the aromatics.
- 15.Balance the sauce:
- 16.Add fish sauce and water, stirring to combine.
- 17.Thicken the sauce:
- 18.Add the cornstarch slurry and stir until the sauce becomes glossy and slightly thickened.
- 19.Finish bright:
- 20.Squeeze in fresh lime juice and stir. Toss in Thai basil and cook just until wilted.
- 21.Assemble and serve:
- 22.Place the crispy fish on a platter and pour the hot, aromatic sauce over the top.
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