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  • 1 plate sized snapper

  • ¼ cup grated fresh ginger

  • 1 long red chilli, remove seeds, sliced

  • 1 shredded carrot

  • 4 spring onions, sliced

  • 100g rice flour

  • 1 tbsp paprika

  • Splash of sesame oil

  • Canola oil


  • 1.

    Toss the ginger, chilli, carrot and spring onions together with the sesame oil.

  • 2.

    Cut 3 diagonal slits in the snapper on both sides, then combine the rice flour and paprika then dredge the fish.

  • 3.

    Stuff the shredded vegetables into the fish cavity and seal with a skewer.

  • 4.

    Deep fry the whole fish in canola oil at 180C for about 8-10 minutes.


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