Crisp Snapper with Hot Bean Paste

Name: Crisp Snapper with Hot Bean Paste
Cuisine: China
Ingredients: 2 teaspoons sea salt; 2 tablespoons shaoxing; 1 tablespoon hot bean paste; 1 × 500-600 g (1 lb 2-5 oz) whole snapper, cleaned and scaled; 4 spring onions (scallions), sliced; ½ knob of ginger, peeled and finely chopped; vegetable oil, for deep-frying; 1 tablespoon sugar; 1 tablespoon sesame oil; 3 cloves garlic, finely chopped; 185 ml (6 fl oz/¾ cup) fresh chicken stock

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

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

Ingredients

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

Asia
China
Main course
Gluten-free

Method

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