Ingredients

Fish

• 4 large fish filets
• (Skin on for snapper and Branzini or filets of any firm white fleshed fish even Tilapia)
• 1 cup rice flour or corn flour
• ½ cup cornstarch
• 1 tablespoon each: granulated garlic, ginger and white pepper or ground pepper blend 
• Frying oil
• Lime wedges

Dressing

• 3 tablespoons  rice wine vinegar
• 2 tablespoons fish sauce
• 1 tablespoon Shaoxing or dry sherry
• 1 ½ tablespoon coconut sugar, chopped or grated or sugar 
• Juice of 1 lime
• 1 Thai chili minced

Salad

• 3 ears raw corn, scraped from cob or 3 cups defrosted kernels
• 1 pint small cherry tomatoes OR 2 cups halved or green tomatoes or underripe pineapple, chopped  
• 5-6 Thai bird chilies, seeded and chopped
• 1 cup packed Thai mint 
• 1 cup packed Thai basil 
• About ¾ cup Planter’s roasted peanuts, chopped

Quick Short Grain Rice

• 1 cup short grain rice, washed vigorously in strainer and drained  
• 2 thin slices ginger root
• 1 large clove garlic, crushed
• 1 ½ cups water   
• 1 teaspoon salt

Directions

Heat oil deep enough oil 1 ½ inches or so to submerge most of a whole fish but not to cover in a large deep cast iron pot or skillet over medium to medium-high heat.

Preheat the oven to 275F.  Line a baking sheet with foil for easy-cleanup and top with a wire rack.

Pat fish dry.

Combine flour and starch and dry spices in a dish and coat fish evenly in it to dredge.

Cook fish filets about 3 minutes on the first side, skin side down and flip for 2 more.  Whole fish 7-8 minutes, make sure you submerge head on each side.  Cook fish in 2 batches and keep warm in the oven.

Combine dressing in a small bowl and then salad in another bowl.

Serve fish topped and surrounded with salad and rice alongside, dressing in ramekins and it should be poured over fish and salad.     

Place the quick short grain rice ingredients in a pot and cover tightly, boil for 14-15 minutes, do not open the lid, let stand for 5-10 minutes and fluff with a fork.