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Whole crispy fried snapper with coconut caramel

Name: Crispy fried snapper recipe
Yield: 4
Ingredients: Vegetable oil, to deep-fry; 4 x 240g whole baby snapper, scaled, scored; 2 tsp fish sauce; 4 makrut lime leaves, thinly shredded; Coriander sprigs and lime halves, to serve; 40.00 ml vegetable oil; 4 garlic cloves, finely chopped; 30g ginger; 5 x 6cm lengths coriander stems with roots attached, washed, finely chopped (leaves reserved for salad); 1 tsp white peppercorns, crushed; 50g palm sugar, finely grated; 2 long red chillies, seeds removed, cut into matchsticks; 30g desiccated coconut; 40.00 ml each fish sauce; 60ml lemon juice; 20.00 ml each fish sauce; 220g cabbage; 675g chinese cabbage; 1 carrot, cut into matchsticks; 82.50 ml coriander leaves; 62.50 ml Vietnamese mint leaves (from Asian grocers)

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Whole crispy fried snapper with coconut caramel

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by Adam D'Sylva

Chef

Dec 09, 2023

“This is a ‘wow’ dish. The whole fish, all fried and crispy, looks amazing when it’s presented. The sweet, salty flavours with the crispy texture of the snapper is just delicious. Snapper has a nice sweetness, and fries up really well. And it’s affordable and accessible. I always like to cook snapper on the bone so it doesn’t dry out.” – Adam D’Sylva

Vegetable oil, to deep-fry
4 x 240g whole baby snapper, scaled, scored
2 tsp fish sauce
4 makrut lime leaves, thinly shredded
Coriander sprigs and lime halves, to serve

Coconut caramel

2 tbs vegetable oil
4 garlic cloves, finely chopped
6cm piece fresh ginger (30g), finely grated
5 x 6cm lengths coriander stems with roots attached, washed, finely chopped (leaves reserved for salad)
1 tsp white peppercorns, crushed
50g palm sugar, finely grated
2 long red chillies, seeds removed, cut into matchsticks
1/3 cup (30g) desiccated coconut, toasted
2 tbs each fish sauce and lime juice

Vietnamese salad

1/4 cup (60ml) lemon juice
1 tbs each fish sauce and caster sugar
1/4 (220g) red cabbage, finely shredded
1/4 (675g) wombok, finely shredded
1 carrot, cut into matchsticks
1/3 cup coriander leaves
1/4 cup Vietnamese mint leaves (from Asian grocers)

Method

1.

For the coconut caramel, place vegetable oil in a large frypan over medium-high heat. Add the garlic, ginger, coriander stems and crushed peppercorn and cook, stirring occasionally, until aromatic. Add palm sugar, chilli and 100ml water. Simmer for 5 minutes, stirring occasionally, or until sugar starts to caramelise. Add coconut and cook for a further 10 minutes, stirring frequently. Season with fish sauce and lime juice when ready to serve. (If mixture cools and thickens too quickly on standing, stir in a little boiling water to loosen.)
2.

For the salad, place lemon juice, fish sauce and sugar in a jar with a lid. Close lid and shake until sugar dissolves. Toss remaining ingredients in a large bowl. Fill a large saucepan or deep-fryer with enough oil to completely submerge fish and heat to 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough.)
3.

Working with 1 snapper at a time, carefully deep-fry for 2-3 minutes or until just starting to crisp and fish is cooked when flesh starts to flake when tested with a knife. Drain on paper towel, then brush with fish sauce.
4.

When ready to serve, add dressing to salad and toss to coat. Place fish on a serving plate and coat with coconut caramel. Sprinkle with makrut lime leaf and coriander sprigs. Serve with salad and lime alongside.