serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 1 whole snapper (around 900 g)
- 1 litre vegetable oil
- ½ tbsp sesame seeds, to serve
- 1 spring onion, thinly sliced on a diagonal, to serve
Batter
- 1 egg, beaten
- 1 cup cornstarch
- ½ tsp salt
- 1 tsp white pepper
- 1 tsp chicken powder
Sauce, to serve
- 1 tbsp ketchup
- 2 tbsp light soy
- 3 tbsp granulated sugar
- 75 ml water
- 3 tbsp white vinegar
- 2 tbsp hot vegetable oil
Instructions
- Score vertical slices on a slight diagonal along both sides of the snapper approximately 3 cm between each slice.
- Place the fish onto a large plate and coat in the beaten egg, turning both sides.
- On a separate plate, combine the cornstarch, salt, white pepper and chicken powder.
- Add the fish to the dry ingredients and pat the dry ingredients onto the fish and rub it into the slices.
- Heat a large wok filled with the canola oil to 180˚C and immerse and fry the snapper for 8 minutes or until crisp and golden brown.
- Remove the fish from the wok and drain the excess oil into a bowl and set aside.
- In the wok over medium heat, combine the ketchup, soy, water and white vinegar.
- Add 2 tbsp of hot oil to the sauce and stir to combine. Turn the wok on high heat and cook the sauce, stirring constantly, until bubbling.
- Place the fish on your serving plate and pour over the sauce. Top with sesame seeds and top with spring onion.
Notes
- A wok is preferable for this dish although not necessary, a pan and pot will suffice.
- Snapper is best for frying since it doesn’t crumble as easily as a barramundi does.
Photography by Vincent Lim. Styling by Vincent Lim. Food preparation by Vincent Lim.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
