Crispy Ginger & Garlic Snapper
Serves 4
Prep time: 30 minutes
Cook time: 20 minutes
Ingredients
- 80g Buderim Ginger Australian Ready Cut Ginger, drained
- 20g garlic, chopped
- 4 x skin off snapper fillets, 130g each
- Corn flour for dusting
- Salt
- 1 ½ cups vegetable oil
Sauce
- 50ml soy sauce
- 10g sugar
- 5ml lime juice
To serve
- 1 bunch bok choy, lightly steamed
- Fresh cut red chilli
- Spring onion
- Steamed rice
Method
- Pat snapper fillets dry, then coat in cornflour mixed with a pinch of salt. Set aside. Heat oil in a wok until hot, test this by adding a little ginger to the oil. If it sizzles, it is ready to fry.
- Line a small plate with a paper towel. Add the ginger to the hot oil and fry for 1 minute, then add the chopped ginger. Continue to fry until golden and crispy, about 2 minutes. Drain on the prepared plate. Set aside.
- Line a large plate with a paper towel. Now fry the snapper in two batches, until cooked and golden, about 3 minutes. Drain.
- Meanwhile, steam the bok choy and combine the sauce ingredients in a small saucepan and bring to the boil. Remove from the heat.
- Arrange the steamed bok choy on a large serving plate, then top with the snapper fillets. Pour the sauce over the fish and garnish with spring onions, crispy ginger, garlic and fresh chilli. Serve amongst four bowls with steamed rice.
Recipe by Victoria Theng @stylemyplate
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