serves
2
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
"In summer, I like to lighten things up a bit by frying the fish and topping with a salsa garnish for colours."
Stream free On Demand
Eat With Your Eyes
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- vegetable oil, for deep frying
- 1 plate-sized red snapper, scaled and cleaned
- salt and ground black pepper, to taste
- plain flour, for dusting
- banana leaf, optional, to serve
Salsa
- 1 punnet small truss tomatoes, finely diced
- 2 short cucumbers, finely diced
- 1 large red onion, finely diced
- 1 yellow capsicum, finely diced
- 1 bunch coriander, roughly chopped
To serve
- lime wedges
- soy sauce
- fish sauce
- coconut vinegar
Instructions
- Fill a large deep pan or wok with vegetable oil and heat the oil over medium - high heat.
- Meanwhile, score the fish on the diagonal 2 -3 times on both sides. Season with salt and pepper, then coat with flour.
- Add the fish to the hot oil and cook for 4 minutes on each side or golden and crisp. Remove the fish from the oil and set it on a platter or board lined with banana leaves.
- To serve, arrange the finely diced salsa ingredients in blocks of colour on top of the fish. Serve with lime wedges and dipping bowls of soy sauce, fish sauce and coconut vinegar.
Photography by Kitti Gould.
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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.
"In summer, I like to lighten things up a bit by frying the fish and topping with a salsa garnish for colours."
Stream free On Demand
Eat With Your Eyes
