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1 whole snapper, skin on, cleaned
1-2 tbsp Marion’s Kitchen Thai Green Curry Paste
1 cup cornflour (cornstarch)
1-2 tsp sea salt
vegetable oil, for deep-frying
½ cup coriander (cilantro) leaves
¼ cup Thai basil leaves
½ cup bean shoots
lime wedges, to serve
Lay the fish on a large tray lined with some paper towel. Score the fish 2 or 3 times. Sprinkle over salt and allow to sit for 5 minutes to draw out excess moisture. Wipe off any excess salt, then rub the curry paste all over the fish, inside and out, making sure you get it into the score marks.
Fill a large deep saucepan or wok to about one-third capacity with the vegetable oil. Heat over high heat. The oil is hot enough at 165°C (325°F) or when a wooden spoon dipped into the oil forms small bubbles.
Add the cornflour to another large tray. Transfer the fish to the floured tray and ensure it gets a lovely even coating all over. Carefully lower the floured fish into the hot oil and fry for 10 minutes or until golden, crispy and cooked through. Remove the fish from the oil and transfer to some paper towel. Allow the excess oil to drain and then place the fish on a serving platter. Serve with fresh herbs, bean shoots and lime wedges.
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