Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 2kg coarse rock salt

  3. 2 medium (about 600g each) gutted and cleaned whole snapper, unscaled

  4. 1 lime, thinly sliced

  5. 5cm-piece galangal, peeled, thinly sliced

  6. 2 garlic cloves, thinly sliced

  7. 1 tsp Chinese five spice

  8. Vegetable oil, to deep-fry

  9. Chinese prawn crackers (Osha brand), to serve

  10. Lime wedges, to serve

  11. Cucumber, radish & asian greens salad

  12. 55g (1/2 cup) walnut halves

  13. 1 x 100g pkt baby Asian greens

  14. 1 green cucumber, peeled, thinly sliced crossways

  15. 1 bunch radishes, washed, stems and roots trimmed, thinly sliced crossways

  16. 2 tbs peanut oil

  17. 1 tbs soy sauce

  18. Salt & freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200°C. Place half the salt over the base of a roasting pan. Place fish on top. Divide lime slices, galangal, garlic and five spice among fish cavities. Top with remaining salt, pressing it firmly around fish. Bake in oven for 30 minutes. Remove from oven and set aside for 5 minutes.

  2. Meanwhile, add enough oil to a large saucepan to reach a depth of 10cm. Heat over high heat (when oil is ready, a cube of bread will turn golden brown in 10 seconds). Deep-fry prawn crackers, in batches, following packet directions until puffed and crispy. Use a slotted spoon to transfer to a plate lined with paper towel.

  3. To make the salad, place walnuts in a small frying pan over medium heat and cook, stirring, for 5 minutes or until toasted. Set aside to cool. Coarsely chop. Combine Asian greens, cucumber and radish in a bowl. Gently toss to combine. Whisk together oil and soy sauce, and drizzle over salad. Season with salt and pepper. Sprinkle with walnuts.

  4. Serve fish with the lime wedges, prawn crackers and salad.


Send feedback