1 (about 900g) whole snapper, cleaned, scaled
2 tablespoons Shaoxing wine
3 teaspoons Lee Kum Kee Premium Soy Sauce
2 teaspoons cornflour
Peanut oil, to deep-fry
1 tablespoon fresh ginger, finely shredded
2 garlic cloves, thinly sliced
2 tablespoons Lee Kum Kee Chilli Bean Sauce
250ml (1 cup) Massel chicken style liquid stock
1 teaspoon caster sugar
1 teaspoon Chinkiang vinegar (Chinese black rice vinegar)
Green shallots, trimmed, sliced
Steamed rice, to serve


1. Use a sharp knife to score both sides of fish in a diamond pattern
2. Taking care not to cut through to the backbone
3. Place fish in a glass or ceramic dish
4. Rub inside and out with Shaoxing wine and salt 
5. Place the fish in the fridge for 30 minutes to marinate
6. Combine the soy sauce and cornflour in a small bowl. Set aside
7. Pour enough oil into a large wok to come one-third of the way up the side
8. Heat the wok over high heat until the oil is smoking

9. Remove fish from marinade and pat dry with paper towel. Gently slide fish into oil and cook for 2 minutes each side (be careful when turning)
10. Carefully transfer to serving dish, allow oil to cool slightly, then discard all but 2 tablespoons. Return the wok to high heat. Add ginger and garlic cook 1 minute or until aromatic
11. Add chilli bean sauce stir 2 minutes, add stock, bring to the boil reduce heat to low simmer 5 minutes or until reduced slightly
12. Return the fish to the wok and simmer 8 minutes or until cooked through
13. Carefully transfer fish to a serving dish, add soy sauce mixture to wok and simmer 3 minutes or until thickened slightly. Add the sugar and vinegar
14. Pour hot sauce over fish and sprinkle with the shallot. Serve with rice


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