I absolutely LOVE eating a whole fish. Maybe it’s an Asian thing, as most people will find eating a whole fish rather “disturbing” as that fish head stares at you. Maybe you have seen my previous blog posts “Dad’s Assam Fish Head Curry” and “Fish Head Tom Yum Soup” – so you see I’m a huge fan of the fish head, lol. I find eating just a fish fillet rather unsatisfying… most people would probably think I’m crazy. Why would I want to deal with all those little fish bones and weird parts e.g. fins, eye ball, teeth, etc? Aaahhhh to me that is part of the fun 🙂
Anyway, I love this recipe for so many reasons:
- Deep fried fish makes a lot of the “weird” parts of the fish really nice and crispy therefore edible so you no longer need to spit those parts out of your mouth while eating it.
- This lemon sauce recipe is the same recipe I use for my Lemon Chicken (all the same ingredients except this one has chilli flakes and the Lemon Chicken Sauce doesn’t). I probably should’ve blogged my Lemon Chicken recipe but forgot to take a photo.. maybe next time!
- The “Asian Salad” is really just a simple toss of 3 types of veggies / herb, but they work so well together in this dish!! Basically, everything in this dish gets cleaned off the plate (except the fish bones)… so I do hope if you decide to give this recipe a go, you will love it as much as I did!
1 whole snapper fish
Corn flour to coat
Vegetable oil for deep frying
2 tbsp corn flour (for sauce)
2 cups of water
3 tbsp lemon juice
4 tbsp sugar
1 tbsp chilli flakes
1/2 tsp yellow food coloring
1/2 cup continental parsley, roughly chopped
1 small carrot, finely shredded
1/2 cucumber, finely shredded
To make the sauce, mix 2 tbsp corn flour with 2 cups of cold water. Heat the mixture slowly on low heat until the sauce thickens. Add the lemon juice, sugar, chilli flakes and yellow food coloring and constantly stir until the sauce starts to simmer. Turn off heat and let the sauce rest.
Heat enough oil for deep frying in a wok. Using a paper towel, pat dry the snapper. Rub sea salt over the snapper and coat with corn flour. When oil is hot, deep dry the whole snapper until golden brown. Remove from oil and serve on platter. Pour lemon chilli sauce over the fish and garnish with the Asian salad mix (parsley, carrot and cucumber tossed together).
Jacket Potatoes with Butter, Light Sour Cream, Bacon Bits, Mushroom and Spring Onions
I’ve decided to throw in this really simple way to enjoy baked potatoes. Basically cover potato in foil and bake in 200 degrees in the oven for just over an hour. Remove potatoes from foil and cut in half. Potato should be soft and fluffy. Spread some butter on the potato, topped with light sour cream, and panfried bacon bits and mushrooms and chopped spring onions. A lovely treat!