A whole fried grouper with crispy exterior and tender flesh, coated in fragrant spice blend and served over ghee-infused spiced rice with caramelized red onions. This show-stopping dish is designed to feed large groups and features video preparation guidance.
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Score the cleaned grouper deeply on both sides.
Season the fish generously on all sides with salt, black pepper, and the fish spice blend. Make sure to rub the spices into the scores.
In a very large wok or pot, heat the vegetable oil for deep frying.
Carefully lower the seasoned fish into the hot oil. Fry, basting with the hot oil, until golden brown and cooked through.
Once cooked, carefully remove the fish from the oil using large slotted spoons and set aside.
In a separate large pot, heat the ghee over medium heat. Add the curry leaves and let them sizzle.
Add the sliced red onions and green chilies. Sauté until the onions have softened. Stir in the ginger garlic paste and cook for another minute until fragrant.
Add the remaining fish spice blend and the dried black limes, stirring to combine.
Pour in the water and bring to a boil. Season with salt. Add the rinsed and soaked basmati rice and stir gently.
Carefully place the whole fried fish on top of the rice in the pot.
Cover the pot tightly with aluminum foil and a lid. Reduce the heat to low and steam for 20-25 minutes, or until the rice is fully cooked.
To serve, carefully remove the fish. Fluff the rice and transfer it to a large serving platter. Place the whole fish on top of the rice.
Garnish with fresh lemon slices, chopped cilantro, and black olives before serving.
Store leftover fried grouper and spiced rice separately in airtight containers for up to 2 days; reheat fish gently in a 300°F oven to restore crispness.
large heavy-bottomed pot or deep fryer (minimum 5-quart capacity) · instant-read meat thermometer · long-handled tongs or slotted spoon · splatter screen (optional but recommended)
The internal temperature should reach 145°F at the thickest part near the backbone. Flesh will be opaque and flake easily when pierced with a fork.
Yes. Snapper, sea bass, or large carp work well. Choose a fish between 10-15 lbs that can be served whole.
Pat the cleaned grouper completely dry before frying. Lower it gently into the hot oil at a 45-degree angle. Use a splatter screen or long-handled tongs.
Yes. Prepare it up to 4 hours in advance and reheat gently with a splash of water before serving. Store covered at room temperature.
Heat to 350-375°F. Test with a small piece of onion or a wooden stick—it should sizzle immediately and brown within 60 seconds.
