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Toss the ginger, chilli, carrot and spring onions together with the sesame oil.
Cut 3 diagonal slits in the snapper on both sides, then combine the rice flour and paprika then dredge the fish.
Stuff the shredded vegetables into the fish cavity and seal with a skewer.
Deep fry the whole fish in canola oil at 180C for about 8-10 minutes.
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