Whole fried Redfish
- 2 gilled, gutted & scaled 1kg Bight Redfish (Nannygai)
- 1 cup ABC soy
- 1 bunch coriander
- ½ cup sweet chilli sauce
- 2 cups plain flour
- Deep frying oil/deep fryer/wok
With a boning or filleting knife slice down the back of the fish & slide the knife through to the belly on both sides, careful not to cut through the tail as we are trying to just remove the back bone in one go, which will keep the fish looking whole.
Mix all of the soy, chilli & coriander together & pour over the fish, leave to marinate for 20min.
Place the flour in a dish big enough to fit the fish in & cover in flour. Carefully lower into the oil which should be at 170C, if the fish isn’t covered in oil you will have to turn it over. Cook for 4-5 min or until the meat behind the head is white.
By Chef Jeremy Hartwich
Best served with stir-fry veg & hokkien noodles & fresh lime.Download PDF