In this episode of Sweet Heat, Rick's making a show-stopping Thai-inspired fried fish and serving it with a sweet and spicy papaya salad. If the idea of frying a whole fish seems daunting to you, be sure to check out this video: it's a surprisingly simple way to prepare a delicious meal that's sure to wow your family and friends. (Added bonus: the salad, which makes a great lunch all by itself!) GET THE RECIPE ►► https://f52.co/3skak79

For more of Rick's food, design and Choco content, follow him on Instagram @rick_andrew_martinez

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VIDEO CHAPTERS:
00:02:39 Intro
00:08:58 Shredding the Veg
00:10:28 Building Our Marinade
00:12:07 Prepping & Stuffing
00:14:21 Sizzle, Sizzle
00:18:18 Time to Eat!

Thai-Inspired Fried Fish With Green Papaya Salad
PREP TIME: 45 minutes
COOK TIME: 15 minutes
SERVES: 4

INGREDIENTS

For the green papaya salad:
4 whole garlic cloves
2 to 5 to 5 fresh red Thai bird chiles, chiles serranos, or chiles de árbol, thinly sliced
3 tablespoons (packed) palm sugar or light brown sugar
2 tablespoons dried ground shrimp, or fresh cooked shrimp, chopped
3 Chinese long beans, halved crosswise, or ½ lb. green beans cut into 2-inch pieces
1/4 cup roasted, salted peanuts, plus more for serving
5 tablespoons fresh lime juice
3 tablespoons fish sauce
1 teaspoon finely grated lime zest
1 medium green papaya (1 ½ to 1 ¾ lbs.) peeled, halved, seeded and julienned
1 cup cherry tomatoes, halved or 3 roma tomatoes, cut into thin wedges
1 cup cilantro leaves and tender stems, roughly chopped
3 scallions, both green and white parts, very thinly sliced

For the fried fish:
1/4 cup fresh lime juice (from about 2 limes)
4 garlic cloves, finely grated
1 tablespoon finely grated ginger
1 tablespoon finely chopped lemongrass
1 teaspoon finely chopped Thai bird chiles, chiles de árbol, or red pepper flakes
3 teaspoons kosher salt, plus more to season the fish post-fry
3 teaspoons freshly ground black pepper
3 pounds (1.3kg) whole fish or 2 smaller fish (such as tilapia, black sea bass, or red snapper), scaled and cleaned
1/2 cup (75g/2.2 oz.) all-purpose flour (or more if using 2 fish)
4 cups vegetable oil
Sliced scallion, mint, cilantro, lime wedges, sliced Thai bird chiles, and steamed rice, for serving


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