3 tablespoons sugar
3 tablespoons fish sauce
3 tablespoons white vinegar
4 ounces water
4 tablespoons fresh ginger, julienned
1 tablespoon chopped chile
1 tablespoon chopped fresh garlic (about 3 cloves)
1 tablespoon fresh lime juice
1 (1 1/2 pounds) whole elephant fish, unscaled (or snapper, scaled)* (See Cook's Note)
Vegetable oil, for frying (about 4 cups)
3 sprigs fresh coriander (cilantro), for garnish
Steamed jasmine rice, for serving
You can use whole snapper as a substitute for the elephant fish; however the snapper will have to be scaled
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