Crispy Fish

Name: Crispy Fish
Cuisine: China
Ingredients: 2 whole snappers, about 450g/1lb total weight, cleaned; 30 ml/2 tbsp tapioca flour; 15 ml/1 tbsp yellow bean sauce; 5 ml/1 tsp sugar; 2 spring onions/scallions; 30 ml/2 tbsp rice vinegar; 3 garlic cloves; 2 spring onions/scallions; vegetable oil, for deep-frying; 25 g/1 oz fresh root ginger; 15 ml/1 tbsp crushed garlic; 15 ml/1 tbsp hoisin sauce; 15 ml/1 tbsp rice vinegar; 15 ml/1 tbsp plum sauce; 5 ml/1 tsp oil; 45 ml/3 tbsp warm water

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Most northern fish dishes are bathed in some sort of sauce; unadorned deep-fried fish is not common within the cuisine. There are exceptions, however, when the fish is of a superior quality and absolutely fresh. Even then, there is always a dip or two, or even a pouring sauce.

Ingredients

2 whole snappers, about 450g/1lb total weight, cleaned
30 ml/2 tbsp tapioca flour

Asia
China
Fish course
Pescatarian

Method

To make the first dip, chop the ginger, garlic and spring onions until very fine, then mix with the vinegar, yellow bean sauce, sugar, water and oil. Set aside in a small serving bowl.
To make the second dip or sauce, mix all the ingredients in a small pan and warm over gentle heat for 2 minutes. Set aside in another small serving bowl.
Snip off any p