Crisp Snapper with Hot Bean Paste

Preparation info
    • Difficulty


Appears in

By Neil Perry

Published 2008

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If you really want to avoid bones in the fish you can make this with fillets, battered and then deep-fried.


  • 1 × 500-600 g (1 lb 2-5 oz) whole snap


Make a few deep cuts in the thickest part of the fish, then turn over and repeat on the other side. Combine half the shaoxing and half the sea salt, rub all over the fish and then leave to marinate for 10 minutes.

Heat the oil in a wok or deep-fryer until just smoking (180°C/350°F), and deep-fry the fish until golden brown and crisp, then remove and drain on paper towel