Crisp Fried Whole Snapper with Chilli and Coriander Sauce

Serves 4

Ingredients
1 x whole red snapper (approx 1.2 kg) or 4 x red snapper fillets
1 tbsp minced garlic
1/2 tbsp minced ginger
2 fresh red chillis, finely chopped
2 spring onions, chopped
1 tbsp rice wine
4 tbsp soy sauce
1 tbsp fish sauce
3 tbsp sugar
3 tbsp rice wine vinegar
1/2 tsp white pepper
1/3 cup coriander leaves, roughly chopped
1/2 lemon, juiced
1 small carrot, shredded
Oil for deep frying

Method

1. Pat dry the snapper with paper towels. Make a few slits on both sides and season the fish with sea salt.
   
   
   
   
2. Heat a wok full of oil to 180C. Deep-fried the fish until it's crisp, golden browned and cooked. Remove the fish and drain on paper towel.
3. Heat a small saucepan with 1 tbsp of oil, fry the ginger, garlic, spring onions and chilli until fragrant.
   
   
   
   
4. Add soy sauce, sugar, vinegar, fish sauce, rice wine and white pepper. Bring to a boil and turn off the heat. Stir in lemon juice
5. Place the fish on the serving plate. Scatter half of the coriander leaves and shredded carrot over the fish.
   
   
   
   
6. Pour over the hot sauce and scatter the remaining half of the coriander and carrot.
7. Serve immediately with steamed rice.