- 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
- 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 1Wash the fish and use paper towel to dry both inside and out thoroughly.
- Step 2To 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 3Run 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 4Rub 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 5Heat the oil in a large wok over medium-high heat until it reaches 190°C on a confectionery/oil thermometer.
- Step 6Crumple 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 7To 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
All nutrition values are per serve
- Author: Amber Keller
- Publication: Australian Good Taste