in

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

    Unsure of the quantity needed?

    Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

    (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.
Tell us what you think of this recipe!

Image by Alan Benson

Source link

0/5 (0 Reviews)

Persian rice tart

Watermelon and cucumber Christmas trees