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Crisp snapper and snake bean salad with Thai basil, soy and ginger

You'll need

  • 500 gm
  • snake beans, cut into 4cm pieces
  • 1 cup
  • (firmly packed) each Thai basil and coriander
  • 100 gm
  • bean sprout
  • 3
  • spring onions, cut into julienne
  • 1
  • long red chilli, thinly sliced
  • For deep-frying:
  • vegetable oil
  • 600 gm
  • snapper fillet, skin on, cut into 3cm-wide pieces
  • For dusting:
  • cornflour
  • To serve:
  • toasted sesame seeds and steamed jasmine rice
  •  
  • Soy and ginger sauce
  • 60 ml
  • (¼ cup) soy sauce
  • 50 ml
  • kecap manis
  • 1 tbsp
  • black vinegar
  • 5 gm
  • (1cm piece) ginger, cut into julienne
  • Splash of
  • chilli oil, or to taste

Method

  • 01
  • For soy and ginger sauce, whisk ingredients in a bowl to combine, set aside.
  • 02
  • Blanch snake beans until just tender (30 seconds-1 minute), refresh, drain and transfer to a large bowl. Add herbs, bean sprouts, spring onion and chilli, toss to combine and set aside.
  • 03
  • Preheat vegetable oil in a deep-fryer or large saucepan to 180C. Dust snapper in cornflour, shake off excess, and deep-fry in batches, turning occasionally, until golden and cooked through (3-4 minutes; be careful as hot oil will spit).
  • 04
  • Divide salad and snapper among plates, drizzle with soy and ginger sauce, scatter with toasted sesame seeds and serve with steamed jasmine rice.

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At A Glance

  • Serves 4 people
  • 30 min cooking

Featured in

Mar 2012

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