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Ingredients
- 1 whole 500g snapper, cleaned
- 1/2 cup vegetable oil
- 1/4 cup ginger strips
- 2 shallots, chopped
- 1 long chilli, cut at an angle
- 2 tbsp soy sauce
- 1 tbsp water
- 1 tsp sugar
Method
Cut three slashes into the skin on each side of the snapper. Heat a wok over high heat, add the oil and pan-fry the fish until golden-brown on both sides. Turn the heat to low and continue to cook the fish until tender - you can tell it's done if you can easily insert a chopstick into the flesh. Push the fish to one side of the wok and stir-fry the ginger until softened, then toss in the shallots, chilli and soy sauce. Cook for a few seconds. Turn the fish to coat it in the sauce, then add the water and sugar. Place the fish on a serving plate and pour over the sauce.
One serve
