Deep-fried fish with asian-style dressing

Deep-fried fish with asian-style dressing
  • 0:15 Prep
  • 0:12 Cook
  • 4 Servings
  • Advanced

Spicy dressing infuses this fish dish with the flavours of the Asia.

Featured in
Asian recipes, Main recipes


  • 1 (about 750g) whole medium snapper (or any other whole, firm white-fleshed fish), scaled, gutted (ask your fishmonger to do this)
  • 2 small Lebanese cucumbers
  • 1 red capsicum, deseeded, cut into thin strips
  • 1/2 cup fresh coriander leaves
  • 1/2 cup fresh mint leaves
  • Salt & ground black pepper, to taste
  • 1.5L (6 cups) peanut oil, for deep-frying
  • Steamed white rice, to serve

Asian-style dressing

  • 2 tablespoons tamarind pulp
  • 125ml (1/2 cup) warm water
  • 1 tablespoon peanut oil
  • 4 garlic cloves, finely chopped
  • 1 fresh red birdseye chilli, deseeded, finely chopped
  • 2 tablespoons grated palm sugar or 1 tablespoon brown sugar
  • 2 teaspoons fish sauce


  • Step 1
    Wash the fish and use paper towel to dry both inside and out thoroughly.
  • Step 2
    To make Asian-style dressing, place the tamarind pulp and water in a small bowl. Set aside for 2 minutes or until tamarind softens. Rub tamarind with your fingers to remove the pulp from the seeds and fibre. Strain into a small bowl and discard seeds and fibre. Heat the oil in a small saucepan over medium heat. Add the garlic and chilli, and cook, stirring, for 1 minute or until aromatic. Remove from the heat. Add the tamarind liquid, palm sugar or brown sugar, and fish sauce. Stir to combine.
  • Step 3
    Run a vegetable peeler down the length of the cucumbers to form long ribbons. Place in a medium bowl with the capsicum, coriander, mint and 1/2 the dressing. Toss gently to combine.
  • Step 4
    Rub salt and pepper over surface of fish. Use a sharp knife to cut 3 slashes (about 8-10cm long and 1cm deep) in the thickest part of the flesh on both sides of fish.
  • Step 5
    Heat the oil in a large wok over medium-high heat until it reaches 190°C on a confectionery/oil thermometer.
  • Step 6
    Crumple 2 sheets of paper towel and place on a plate. Carefully slide the fish into the hot oil and cook, uncovered, for 4-5 minutes or until golden and the flesh flakes easily when tested with a fork at the thickest part. (If the fish isn’t completely covered with oil, use a large metal spoon to baste during cooking.) Use 2 metal egg lifters to carefully transfer the fish to the paper towel to drain.
  • Step 7
    To serve, arrange the cucumber and capsicum salad on a serving platter. Use the egg lifters to carefully lift the fish onto the salad. Drizzle with the remaining dressing and serve immediately with the steamed rice.

  • High protein
  • Low carb
  • Low kilojoule


  • 1177 kj


  • 13g

    Fat Total

  • 3g

    Saturated Fat

  • 2g


  • 25g


  • 72mg


  • 352.21mg


  • 14g

    Carbs (sugar)

  • 14g

    Carbs (total)

All nutrition values are per serve
  • Author: Amber Keller
  • Publication: Australian Good Taste



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