Crispy Whole Tai Snapper Recipe
Steamed Asian Cabbage, Pickled Vegetables, Japanese Curry Sauce (Upon Availability)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crispy Whole Tai Snapper
Steamed Asian Cabbage
Pickled Vegetables
Japanese Curry Sauce (optional)
Method
Crispy Whole Tai Snapper
- 1
Prepare the Snapper
Clean the snapper thoroughly and make diagonal cuts on both sides. Season the fish inside and out with salt and black pepper.
- 2
Coat with Flour
Dredge the snapper in rice flour, ensuring it is well coated. Shake off any excess flour.
- 3
Fry the Snapper
In a large frying pan, heat vegetable oil over medium-high heat. Once hot, carefully add the snapper and fry for 5-7 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
Steamed Asian Cabbage
- 4
Prepare the Cabbage
Cut the Napa cabbage into quarters and remove the core. Rinse under cold water.
- 5
Steam the Cabbage
Place the cabbage in a steamer basket over boiling water. Steam for about 5-7 minutes until tender.
- 6
Season the Cabbage
Drizzle with sesame oil, soy sauce, and sprinkle minced garlic over the top before serving.
Pickled Vegetables
- 7
Prepare the Pickling Mixture
In a bowl, mix rice vinegar, sugar, and salt until dissolved.
- 8
Japanese Curry Sauce (optional)
- 9
Prepare the Curry Sauce
In a saucepan, bring water to a boil, then add the Japanese curry roux and stir until dissolved. Simmer for 10 minutes until thickened.
