Vietnamese Crispy Fish

• 2 (1 pound) whole red snapper
• sea salt to taste
• 1/4 cup vegetable oil, divided
• 6 tomatoes, seeded and coarsely chopped
• 2 bird's eye chiles, seeded and finely sliced
• 3 cloves garlic, chopped
• 6 tablespoons water
• 2 tablespoons Asian fish sauce (nam pla)
• 1 tablespoon palm sugar
• 2 green onions, chopped
• 2 tablespoons coarsely chopped cilantro
• 1 teaspoon cornstarch

1. Cut heads off each snapper and score skin on each side; sprinkle with sea salt.
2. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add snapper and pan-fry until skin is brown and crispy and flesh flakes easily with a fork, 6 to 8 minutes per side. Place snapper on a serving platter and return skillet to stove top.
3. Cook remaining oil, tomatoes, chiles, and garlic over high heat in a skillet until tomatoes soften, 2 to 3 minutes. Add water, fish sauce, and palm sugar; simmer until mixture is reduced slightly, 1 to 2 minutes. Stir in green onions, cilantro, and cornstarch; simmer until mixture is reduced to a sticky-sauce consistency, about 1 minute more. Pour sauce over fish to serve.

red snapper, salt, vegetable oil, tomatoes, chiles, garlic, water, fish sauce, palm sugar, green onions, cilantro, cornstarch

Taken from www.allrecipes.com/recipe/245706/vietnamese-crispy-fish/ (may not work)