Crisp Fried Whole Fish with Sour Pepper and Coriander Sauce Recipe

Preparation time: 20 minutes
Total cooking time: 15 minutes
Recipe serves 4

Ingredients

1 kg whole snapper or red emperor, scaled and cleaned
1 cup oil, for frying
4 spring onions, chopped
5 cm piece fresh ginger, grated
2-4 teaspoons fresh green peppercorn, crushed
2 teaspoons chopped red chillies

½ cup coconut milk

1 tablespoon tamarind puree

1 tablespoon fish sauce

1 cup fresh coriander leaves

chilli sauce for serving

Method

1. Cut a shallow, criss-cross pattern on both sides of the fish. Using kitchen scissors or a sharp knife, trim the fins, if they are very long, Heat the oil in a large wok or heavy-based, deep frying pan.

2. Place the whole fish in the oil and cook for 4-5 minutes on each side, moving fish around in the oil to ensure the whole fish is crisp and cooked (including the tail and head). Drain fish well on paper towels; place on a warmed serving plate and keep warm.

3. Drain almost all the oil form the wok, heat over medium heat, add the spring onions, ginger, peppercorns and chillies; stir-fry for 3 minutes. Add the coconut milk, tamarind and fish sauce to the wok, and cook for 2 minutes.

4. Spread the sauce over the fish; sprinkle with coriander leaves and then serve, on a bed of lettuce if you like, with chilli sauce.

Note

For serving, use tongs or a small spatula to lift pieces of fish away from the bones. Then remove the bones, or turn fish over, and lift pieces of fish from the underside.

Variation

Any firm, sweet fish is suitable for this dish.