Crispy Deep Fried Whole Snapper with Lemon Chilli Sauce and Asian Salad

I absolutely LOVE eating a whole fish. Maybe it's an Asian thing, as most people will find eating a whole fish rather "disturbing" as that fish head stares at you. Maybe you have seen my previous blog posts "Dad's Assam Fish Head Curry" and "Fish Head Tom Yum Soup" - so you see I'm a huge fan of the fish head, lol. I find eating just a fish fillet rather unsatisfying... most people would probably think I'm crazy. Why would I want to deal with all those little fish bones and weird parts e.g. fins, eye ball, teeth, etc? Aaahhhh to me that is part of the fun :)

Anyway, I love this recipe for so many reasons:
  1. Deep fried fish makes a lot of the "weird" parts of the fish really nice and crispy therefore edible so you no longer need to spit those parts out of your mouth while eating it.
  2. This lemon sauce recipe is the same recipe I use for my Lemon Chicken (all the same ingredients except this one has chilli flakes and the Lemon Chicken Sauce doesn't). I probably should've blogged my Lemon Chicken recipe but forgot to take a photo.. maybe next time!
  3. The "Asian Salad" is really just a simple toss of 3 types of veggies / herb, but they work so well together in this dish!! Basically, everything in this dish gets cleaned off the plate (except the fish bones)... so I do hope if you decide to give this recipe a go, you will love it as much as I did!
1 whole snapper fish
Sea salt
Corn flour to coat
Vegetable oil for deep frying
2 tbsp corn flour (for sauce)
2 cups of water
3 tbsp lemon juice
4 tbsp sugar
1 tbsp chilli flakes
1/2 tsp yellow food coloring
1/2 cup continental parsley, roughly chopped
1 small carrot, finely shredded
1/2 cucumber, finely shredded

To make the sauce, mix 2 tbsp corn flour with 2 cups of cold water. Heat the mixture slowly on low heat until the sauce thickens. Add the lemon juice, sugar, chilli flakes and yellow food coloring and constantly stir until the sauce starts to simmer. Turn off heat and let the sauce rest.

Heat enough oil for deep frying in a wok. Using a paper towel, pat dry the snapper. Rub sea salt over the snapper and coat with corn flour. When oil is hot, deep dry the whole snapper until golden brown. Remove from oil and serve on platter. Pour lemon chilli sauce over the fish and garnish with the Asian salad mix (parsley, carrot and cucumber tossed together).

BONUS RECIPE: Jacket Potatoes with Butter, Light Sour Cream, Bacon Bits, Mushroom and Spring Onions

I've decided to throw in this really simple way to enjoy baked potatoes. Basically cover potato in foil and bake in 200 degrees in the oven for just over an hour. Remove potatoes from foil and cut in half. Potato should be soft and fluffy. Spread some butter on the potato, topped with light sour cream, and panfried bacon bits and mushrooms and chopped spring onions. A lovely treat!


Small Kucing said...

wa...sedap lah

Michelle Chin said...

I love eating a whole fish too. Even the eyeballs, eggs, cheeks, lips, fins.... till there is only one single frame left.

I think it's not an asian thing. I think that it is taught.

Happy When Not Hungry said...

What a beautiful dish! Flavors sound delicious as well!

Kelly @ Eat Yourself Skinny said...

Wow this looks amazing, I LOVE your presentation! New follower! xoxo

Cheryl said...

Looks yummy! but i must not be asian as i prefer as few bones as possible hehe

Sandra said...

Wow this dish sounds incredible!! Love your beautiful pictures..making me hungry right now:)) Congrats on top 9!!!

Angellove's Cooking said...

This looks yummy, Kim!! And your photos are gorgeous!!!

msihua said...

Ahahaha.. what do you mean by weird parts of the fish? A fish looks weird enough as a whole :P But I love the whole fish too! Maybe that's why we are friends?

Michelle O said...

Congrats on the top 9! We make fish all the time and this looks amazing. Buzzed and new follower :)

BBQ Grail said...

Just wanted you to know your blog post was featured on The BBQ Grail's 10 Posts Worth A Look for this week.

Corina said...

I'm definitely going to make this sauce. I love lemon and chilli with fish. I don't mind a whole fish but my husband always makes a real mess of his if I cook one for him. After he's finished I then end up eating all the bits he is too suspicious of.

Kevin (BBQ Smoker Site) said...

Wow! Larry from BBQ Grail steered me in the direction of your blog and boy, am I glad! Putting you in my Google Reader now!

Jeannie said...

Beautifully done, and yes I love eating crispy fried fish too, and picking through the bones and fins and tails, you got the drift lol!

Nippon Nin said...

Gorgeous looking dish. I had a similar dish at the Chinese restaurant long time ago in Japan. Crispy fish with warm vinaigrette vegetable sauce was fantastic! I always wanted make it at home. Congratulations on top 9.

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