Jimmy Barnes shares his recipe for whole fried snapper dressed with fresh coriander and served with a spicy Thai sauce.
- 2 whole plate-size baby snapper or bream, cleaned and scaled
- 2 tbsp fish sauce
- canola oil, for frying
- banana leaves and coriander sprigs, to serve
- 2 garlic cloves
- 2 coriander roots
- 2 long red chillies, roughly chopped
- 2 long green chillies, roughly chopped
- sea salt, to taste
- 1 tbsp fish sauce
- 3-4 limes, juice
- sugar, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- For the sauce, place the garlic, coriander roots, chillies and a good pinch of salt in a mortar and pestle and pound until a paste forms. Stir in the fish sauce, limes juice and sugar to taste.
- Cut three slashes in the thickest part of each fish on both sides. Rub both sides of each fish with fish sauce.
- Fill a large wok one-third full with oil and place over high heat until 180°C. Gently lower the fish into the oil, one at a time and cook for 4 minutes on each side or until just cooked through and golden. Drain on paper towel.
- Serve the fried fish on a banana leaf with the dressing and coriander sprigs over the top.
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Photography by Adam Liaw.