Crispy Whole Fish With Chile-Basil Sauce

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1 whole red snapper (about 1 1/2 pounds) or any white-fleshed fish, thoroughly cleaned

Vegetable oil for frying


2 tablespoons vegetable oil

4 garlic cloves, minced

1/4 cup minced yellow onion

2 green jalapenos, seeded and minced

5 red Thai bird chiles, chopped; or any 2 red chiles, seeded and minced

1 cup Asian basil leaves, torn into large pieces

1 1/2 tablespoons fish sauce, or to taste

1 tablespoon soy sauce

1 tablespoon sugar

1/4 cup chicken stock or water

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