Pan-fried whole fish with sesame oil and spring onions

Name: Pan-fried whole fish with sesame oil and spring onions
Cuisine: China
Ingredients: vegetable oil, for frying; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; a dash of rice wine, sake or dry sherry; a dash of rice wine, sake or dry sherry; 1 whole fish - red snapper, red mullet or bream, scaled, gutted and fins removed, but head and tail left on; a dash of rice wine, sake or dry sherry; 3 tablespoons sesame oil; 8 or 10 spring onions, trimmed and sliced diagonally into 2.5 cm /1 inch lengths; a little plain flour, to coat the fish; a little plain flour, to coat the fish; 1 whole fish - red snapper, red mullet or bream, scaled, gutted and fins removed, but head and tail left on; 1 whole fish - red snapper, red mullet or bream, scaled, gutted and fins removed, but head and tail left on; 1 whole fish - red snapper, red mullet or bream, scaled, gutted and fins removed, but head and tail left on

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

1 whole fish - red snapper, red mullet or bream, scaled, gutted and fins removed, but head and tail left on
a dash of rice wine,

Asia
China
Fish course
Pescatarian

Method

Make several diagonal cuts on each side of the fish, right down to the bone. Rub in the rice wine, sake or dry sherry and salt and pepper, then roll the fish in the flour to coat it and shake off any excess.
Heat a large frying pan, add a little vegetable oil and fry the fish for 7-8 minutes on each side until the skin is crispy and golden brown. Transfer the f