Crispy skinned whole snapper with sweet 'n sour sauce


This is a mouth watering way to serve whole snapper that is visually stunning and will impress guests at any dinner party.


Serves 4

Preparation time 20minutes

Cooking time 15


1x 35 cm snapper

3 x teaspoon corn flour

2 x teaspoon salt

1 x teaspoon Chilli powder

1 x teaspoon Chinese five spice powder



 ¼ cup brown sugar

 ¼ cup vinegar 

 ¼ cup tomato sauce

 1tablespoon soy sauce

 1 carrot thinly sliced 

 1 red pepper thinly sliced

 1 spring onion



Gut, gill, scale & cut off exposed fins Put 4 diagonal cuts on both sides of fish then rub in the mix of salt, corn flour, chilli powder and Chinese five spice. Deep fry in a wok of very hot rice bran oil cook both sides until golden brown .Carefully ladle hot oil over fish to insure even cooking.Keep fish warm in the oven while preparing the sweet and sour sauce. Combine brown sugar, vinegar, tomato sauce, soy sauce, carrot and red pepper in a pot and heat. Once sugar has dissolved, remove from heat and add slurry of 1table spoon of corn flour mixed with two table spoons of water return to heat and cook until sauce thickens. Place snapper on a bed of rice, pour sweet 'n sour sauce over fish and garnish with freshly chopped spring onion.

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