Learn the secret to serving up crispy whole snapper with Marion Grasby.

Prep Time : 0:25 | Cook Time : 0:10 | Total Time : 0:35 | Serving : 4 person.

Ingredients

• 2 green shallots, trimmed, sliced into 5cm-long strips

• 1kg whole snapper, cleaned, scaled

• 75g (1/2 cup) plain flour

• Vegetable oil, to deep-fry

• 1 long fresh red chilli, thinly sliced (optional)

• Lime wedges, to serve

Chilli tamarind sauce

• 3 coriander roots, cleaned, coarsely chopped

• 3 garlic cloves, coarsely chopped

• 2 long fresh red chillies, coarsely chopped

• 1/2 tsp sea salt

• 1 tbs vegetable oil

• 1 French shallot, thinly sliced

• 4cm piece fresh ginger, peeled, very finely sliced

• 60ml (1/4 cup) tamarind concentrate

• 65g (1/3 cup) shaved palm sugar

• 1 tbs fish sauce

• 1-2 tbs water, optional

Method

• Step 1

  Place sliced shallot in a bowl of cold water and set aside to soak. The strips should curl as they soak.

• Step 2

  For sauce, use a mortar and pestle to pound coriander, garlic, chilli and salt to a paste. Heat oil in a saucepan over medium-high heat. Add the French shallot and ginger.

• Step 3

  Stir-fry for 1 minute or until aromatic. Add coriander paste. Stir-fry for 30 seconds. Add tamarind, sugar and fish sauce. Simmer for 2 minutes or until sugar dissolves. Remove from heat. Set aside.

• Step 4

  Cut 3 slashes in the thickest part of the snapper on both sides. Place the flour on a large plate. Lightly coat fish in flour. Shake off any excess.

• Step 5

  Fill a wok one-third full with oil. Heat to 180°C over high heat (see tip). Cook fish for 4 minutes each side or until just cooked through and golden. Drain on paper towel.

• Step 6

  Reheat sauce. Add water if too thick. Transfer fish to a plate. Pour sauce over fish. Sprinkle shallot and chilli, if using, over fish. Serve with lime wedges.