Whole Fried Fish with Ginger and Spring Onions

Preparation info

  • Serves


    • Difficulty


Appears in

The Best of Floyd

The Best of Floyd

By Keith Floyd

Published 1995

  • About

A perfect way of cooking any fish but particularly good for bream, mullet, red snapper or even freshwater perch. The dish is of Chinese origin but you will find similar ones throughout south-east Asia.

Score the whole fish first to prevent it from bursting and to enable the flesh to absorb easily the flavours of the seasoning and sauce.