70g – 1kg whole snapper (scaled, gilled, gutted)
2 Tablespoons olive oil
1 cup peanut oil
3 cloves garlic, finely chopped
1 Tablespoon fresh ginger, grated
3 spring onions thinly sliced, all of white section and 2/3 of green section
1/4 cup soy sauce
1/4 cup sweet chili sauce
2 teaspoons Mirin
Pinch of Sichuan peppercorns
2/3 cup fish stock
1/2 cup water
1 teaspoon cornflour
1 small fresh Thai chili or Serrano (if not available, pinch of dried red pepper flakes)
Seasoned flour
1/2 bunch of fresh coriander, chopped


1. In a large heavy-duty pan or skillet, heat the olive oil over med- high heat
2. Add onions, garlic, ginger stir until onions soften and garlic just starts to brown
3. Add soy sauce, sweet chili sauce, peppercorns and Mirin, fish stock and stir

4. Dissolve cornflour into the 1/2 cup of water, when sauce comes back to the boil add water with dissolved cornflour to the sauce 
5. Stir and reduce until sauce starts to thicken, sauce should be thick enough to lightly coat fish but not too thick
6. Remove sauce off the heat and set aside. With a sharp knife, score the fish in slices about 2 inches apart and dust fish in batter mix or seasoned flour
7. Heat oil in large heavy pan or iron skillet to med-high when hot add fish (if fish is a little longer than pan, have tail stick out from one end, after 3 min slide fish forward to make tail crisp)
8. Fry fish for a total of 10 min per inch of thickness (about 5 min. a side) or until fish is just opaque to the bone. Remove fish to drain on paper towel
9. Bring sauce up to heat and pour most of the sauce on platter, top with fish and then lightly glaze fish with the sauce. Garnish with chopped coriander 


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