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  • 4 Whole Fresh Whiting's gutted and scaled

  • 1 cup Plain Flour

  • 4 cups vegetable oil

  • 2 large Fresh Chilli's

  • coriander sprig

  • 0.25 cup green shallot julienne

  • 1 Lemon Wedged

  • 1 tablespoon Szechuan pepper


  • 1.

    Pat the fish dry and place on chopping board.

  • 2.

    With a sharp knife, make three diagonal slits into side of fish, then repeat in the opposite direction to create a diamond pattern.

  • 3.

    Turn the fish and repeat on the other side.

  • 4.

    Lightly toss garfish in a little flour to coat. Meanwhile heat oil in a hot wok until a slight ripple effect occurs on surface of oil, carefully add garfish and shallow fry in batches for about 3 minutes or until golden brown.

  • 5.

    When cooked, the flesh should be white on the inside, not transparent.

  • 6.

    Remove from wok and drain on absorbent paper.

  • 7.

    Add chillies to same hot oil and fry until a deep, bright red colour, remove with slotted spoon and drain well.

  • 8.

    Arrange garfish on platter and garnish with combined coriander, shallots and fried chillies.


Serve immediately with bowls of lemon wedges and Szechuan pepper and salt.

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