With this remarkably fragrant recipe, layers of lemony-sweet and peppery-spicy flavors elevates the common red snapper from everyday blah to infinitely interesting...
Dry the fish filets for maximum crispiness: Pat the rinsed salmon fillets well prior to frying to ensure that the fish browns evenly and the skin has a crisp finish. Adjusting the heat: The degree of spiciness can easily be adjusted depending on how the green chillis and red chilli flakes are used. Because the green chillis cook whole, heat is released only if you choose to break them while eating the dish. I like to add green chillis, because it allows me to manage the heat of the dish based on the tastes of my guests. To add heat, increase the amount of chilli flakes as the chilli sauce will make the dish too acidic. The flakes melt into the sauce creating an even heat. Honey enhances the flavor: The sweetness from the honey is not used to make the dish sweet but to enhance the flavors of the other spice components. Allow the fish to soak in the sauce: This dish tastes best if the fish is allowed to soak in the sauce. The initial lemony taste of the sauce decreases as the fish absorbs the flavor.