Deep fried whole snapper

Prep 20 min

Serves 2

We’ve all seen whole cooked fish on a restaurant menu - but, have you ever tried to make it yourself? Here's the how-to.

whole snapper

1 tbsp

ginger, minced

garlic cloves, minced

1 tbsp

sambal chili paste

1 tbsp

curry powder

1 can

coconut milk

green onions, finely sliced

1 tbsp

rice wine vinegar

1 tbsp

white sugar

1/4

peanuts or cashews, crushed

Optional

picked cilantro, to garnish

Optional

bean sprouts, to garnish

Ensure your fish is clean and pat dry your fish. With a sharp knife score the fish by making a couple of deep slits into the flesh of the fish on both sides. Make sure not to cut all the way though.
Heat the canola oil in your wok or large saucepan to 180°C (350°F). Make sure that you use enough oil to cover your fish.
Deep fry the fish until it is golden brown and cooked through. Remove fish from the oil and place on paper towel to drain while you prepare the sauce.
In a medium size saucepan add the oil, garlic, ginger, sambal chilli and curry powder. Cook until fragrant for 1-2 minutes.
Add the coconut milk, green onions, rice vinegar and sugar, mix well and bring to the boil. Lower heat to medium and Let it reduce down and for 10 -15 minutes.
Place the snapper onto a serving platter with a lip to hold the sauce and pour the sambal curry sauce around the fish.
Garnish with the cilantro, bean sprouts and crushed peanuts or cashews.