Name: Crispy Red Snapper with Green Papaya Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4
Cuisine: Thai
Ingredients: 4 tbsp crispy fried shallots; 1 small handful each coriander (cilantro), Thai basil and mint leaves, plus extra; 2 lime leaves, shredded (optional); 4 Thai shallots, thinly sliced; 1 large carrot, julienned; 300 g (10½ oz) green papaya or cabbage, shredded; 60 ml 2 fl oz) orange juice; 100 ml (3½ fl oz) lime juice; 45 ml (1½ fl oz) fish sauce; 2 tbsp palm or soft brown sugar; 1 cm (½ inch) ginger; 2–3 small Thai red chillies, sliced; 50 g 2 oz) basmati rice; 4 tbsp cornflour; 1 tsp red chilli flakes; 4 thick firm white fish fillets (150 g/5½ oz each); vegetable oil, for frying; 1 garlic clove

Preparation info

Serves
4

Difficulty
Medium
Ready in
30 min

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

Whole fried fish is a foodie highlight when travelling in Thailand. It’s served propped up with skewers and you pluck off the flesh and dip it in a tamarind or lime chilli dressing. For home cooking, this extravaganza isn’t so practical, but you can achieve the same deliciousness using fillets. A green papaya or carrot salad served alongside keeps textures lively and contrasts nicely with the hot, crisp fish.