This week on “what’s cooking” is a fresh deep fried baby snapper in sour caramalised sauce with lots of fresh chopped mints and coriander.
It is not easy to find a fresh baby snapper in Hobart, but I am lucky to pick one up early this week. I decide to deep fried the fish rather than steamed. It is more exciting and sexy, with more punch to the taste. The other reason is that my partner prefers the fish deep fried rather than steamed. I guess when we cook, we don’t always cook for ourself, but more so for the others to enjoy and the satisfaction of seeing a happy face 🙂
To prepare this dish, pad dry the fish and lightly coat the fish with some salt, pepper and flour. Roughly chopped some mint and coriander, sliced some spanish onion and set aside.
To prepare the sauce, first make a spiced paste with some chopped garlic, spanish onion, red chillies and ginger (either pound or use the food processor). Then fry the spiced paste in hot oil until fragrant. Mix in some tamarind juice and palm sugar to taste. Cook in low heat until the sauce thickens.
To cook the fish, heat the oil (enough oil to cover the whole fish), then gently lower the fish and deep fried until it’s cooked and lightly browned. Remove the fish and placed on some kitchen paper towel to soak the excess oil.
Ready to serve. Place the fish on a plate. Pour the sauce over the fish (or on the side if you prefer), sprinkle the mint, coriander and spanish onion.
We both enjoy this dish. It is sour and sweet at the same time, not too spicy. It has lots of fresh mint, coriander and onion, which blends in quite nicely with the caramalised sauce. The fish has that slight crispiness in its skin and the flesh is just right with a nice sweet flavour.
Please feel free to share your idea or creation, and whether you will use a different sauce and/or ingredients to make a deep fried snapper
Have fun and happy eating for the week.