Thai deep-fried whole fish

Recipe may contain milk, fish and shellfish.

The secret to super crispy deep-friend snapper is to pat the skin dry first.

6 Ingredients

  • 2 whole baby snapper or bream, 500g each, cleaned and scaled

  • Dash fish sauce

  • White pepper

  • Canola or rice bran oil

  • Banana leaves, to serve

  • Thai seafood sauce

6 Method Steps

  • Step 1

    Pat the fish

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    (2 whole baby snapper or bream, 500g each, cleaned and scaled) dry with paper towel. Using a sharp knife, score the fish (Dash fish sauce) with 3-4 diagonal cuts on each side.

  • Step 2

    Place the fish on a plate, douse with fish sauce and season with white pepper (White pepper).

  • Step 3

    In a large wok, pour in enough oil (Canola or rice bran oil) so it’s one-third full. Place over a high heat. It’s ready when it starts smoking, or if it starts bubbling when you throw in a coriander leaf, as Jimmy likes to do.

  • Step 4

    Cook the fish one at a time. This keeps the oil at a high temperature, which you need for the crispiness. About 4 minutes a side should see the fish turn golden crunchy brown and be perfectly cooked.

  • Step 5

    Lift out of the oil and place onto paper towel to drain.

  • Step 6

    Serve on banana leaves (Banana leaves, to serve) with Thai seafood sauce (Thai seafood sauce) on the side.
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Image by Alan Benson

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