500 gm snake beans, cut into 4cm pieces1 cup (firmly packed) each Thai basil and coriander100 gm bean sprout3spring onions, cut into julienne1long red chilli, thinly slicedFor deep-frying:vegetable oil600 gmsnapper fillet, skin on, cut into 3cm-wide piecesFor dusting: cornflourTo serve: toasted sesame seeds and steamed jasmine riceSoy and ginger sauce60 ml (¼ cup) soy sauce50 mlkecap manis1 tbspblack vinegar5 gm (1cm piece) ginger, cut into julienneSplash of chilli oil, or to taste
For soy and ginger sauce, whisk ingredients in a bowl to combine, set aside.
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.
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).
Divide salad and snapper among plates, drizzle with soy and ginger sauce, scatter with toasted sesame seeds and serve with steamed jasmine rice.