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


  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2012

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