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It's Snapper Season

Posted by: Magic 1278 | 19 January, 2012 - 9:39 AM

KEVIN AND JANE'S KITCHEN

Try this simple and tasty way to prepare one of our favourite fish.

Thanks to Magic 1278 Production Wizard and accomplished chef, Robbie Smith for sharing his recipe.

Crisp Fried Whole Fish With Sour Pepper & Coriander Sauce

Ingredients:
Oil (enough to deep fry)
1 whole fish (sweet fish like Snapper or Red Emperor) up to a kilo. (Ask your fish monger to clean and scale the fish)
4 spring onions, finely chopped
2 inch piece of ginger, grated
2 tablespoons of fresh green peppercorns, crushed
1 tablespoon of fresh chilli, finely sliced
125 ml of coconut milk
1 tablespoon of tamarind paste **
1 tablespoon of fish sauce
1 bunch of coriander leaves, roughly chopped
Sweet chilli sauce to serve

**You’ll find the tamarind paste and fish sauce in the Asian section of the supermarket

METHOD

1. Heat the oil until it is hot enough for frying.

2. Place the whole fish in the oil, and cook for approx. 3-4 min each side. Remember to gently move the fish in the oil to ensure all areas are getting cooked including the head and tail.

3. Remove fish, drain off excess oil and keep the fish warm.

4. With a small amount of the oil from the deep fry, over medium heat add the spring onions, ginger, peppercorns & chilli and stir fry for around 3 minutes - don't let the ginger burn.

5. Add coconut milk, tamarind paste & fish sauce and cook for another 2 minutes.

6. Place the fish on a bed of lettuce, pour over the sauce and sprinkle with coriander leaves. Serve with chilli sauce.

Serving tip:

Use tongs to lift away pieces of fish from the bones, then turn fish over and repeat. Don't use a knife to try to cut the meat away.

CLICK HERE to print this recipe

Kevin and Jane's Kitchen

Join Kevin and Jane in their KITCHEN every Thursday morning at 8:20am. Great recipe ideas, helpful kitchen hints and advice. Share in some gastronomic fun with Kevin and Jane.