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Crispy Fried Snapper with Hot & Sour Sauce
Recipe by Mindy Woods
Challenge your culinary skills with this delicious whole fried snapper recipe.
- Steps
- Ingredients
Ingredients
Crispy Fish Floss
Hot and Spicy Sauce
Coconut Rice
Sweet Potato Shreds and Crispy Thai Basil
Fried Snapper
To Garnish
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Steps
- Preheat oven to 190°C.
- For the Fish Floss, wash the snapper fillet. Place onto a wire rack then onto a tray. Cook in the oven until quite dry and just beginning to colour. Set aside to cool. Break into pieces and place into a food processor with salt. Process until the mixture resembles breadcrumbs.
- Heat oil in a large deep wok to 180°C.
- Carefully sprinkle a small handful into the oil. When it has finished foaming, use a slotted spoon to move the crumbs from the outside of the wok into the centre for the mixture to ‘stick together.’
- Carefully flip over to cook through and when it is just golden in colour, remove and drain on paper towel. Season with sea salt.
- For the Hot and Spicy Sauce, wrap belacan in foil and toast in the oven until fragrant and dry, about 15- 20 minutes.
- Using a food processor or mortar and pestle, process garlic, shallots, dried chillies, chillies, lemon myrtle, galangal, toasted belacan, coriander root and peppercorns to a fine paste.
- Heat 2 tablespoons oil in wok and stir fry the paste until fragrant, about 2 minutes. Add fish sauce and palm sugar, to taste. Continue to cook, stirring regularly to prevent sticking. Add blood and desert limes, finger lime pearls and lime juice. Add cinnamon and anise myrtle leaves. Moisten with ½ cup water and simmer for a few minutes for the flavours to come together. Remove from heat and cover to keep warm.
- For the Coconut Rice, cook rice according to packaging instructions. Stir through coconut whilst still warm. Set aside and cover to keep warm until service.
- For service transfer rice to service bowl and garnish with kaffir lime and Fish Floss.
- Return oil to the heat.
- For the Sweet Potato Shreds, season prepared sweet potato and set aside for five minutes.
- Use paper towel to squeeze out as much moisture as possible. Gently separate shreds from each other to avoid clumping.
- Carefully sprinkle into the hot oil, a handful at a time. Once oil has finished foaming, about 2 minutes, use a slotted spoon to remove sweet potato from wok. Drain immediately on paper towel and season lightly with sea salt. When cooled store in a dry airtight container.
- For the Crispy Thai Basil, add basil leaves to oil and fry for about 30 seconds. Remove from the oil and drain on paper towel.
- For the Fried Fish, score the fillets to the bone and season generously with sea salt. Dust in rice flour, ensuring entire fish is coated.
- Carefully slide the fish, head first, into the oil. Using a steel wok turner, spoon hot oil over the top of the fish for 8-10 minutes. Carefully turn the fish over and fry for 5-6 minutes. Carefully lift out and set aside to drain on paper towel. Transfer to a serving platter standing upright.
- To serve, warm sauce gently and spoon over snapper. Garnish with fish floss, ground glutinous rice, sweet potato shreds and crispy Thai basil leaves. Fish with herbs, finely shredded lime leaf and finger lime pearls. Serve coconut rice on the side.
