Ingredients:
2 whole snapper (about 1kg each)
1 stalk lemon grass, bruised with the side of a knife
6 kaffir lime leaves, torn roughly in half
¼ bunch (25g) fresh coriander, roots removed
peanut oil, for deep-frying
Marinade:
½ cup (125ml) fish sauce
juice of
2 limes
Sweet Chilli Glaze:
1 tsp shrimp paste
1 cup (180g) grated palm sugar
1 stalk lemon grass, bruised with the side of a knife
5cm piece galangal, cut in half
4 small red chillies,
finely slicedfinely grated rind
juice of 2 limes
Method:
- Wash the fish and pat dry with paper towels, including inside the cavities. Fill the cavity of the first fish with half the lemon grass, lime leaves and coriander. Repeat with the second fish and secure both cavities with a skewer.
- To make the marinade, combine the fish sauce and lime juice, pour over the fish and marinate for about 2 hours, turning the fish after an hour. Drain and pat dry.
- To make the sweet chilli glaze, roast the shrimp paste by frying in a little oil or wrapping in aluminium foil and grilling for 2 minutes each side. Place in a pan and add the sugar, lemon grass, galangal, red chilli, lime rind and juice and ¾ cup (185ml) water. Heat until the sugar has dissolved, then bring to the boil and simmer for about 10 minutes, or until slightly thickened. Remove the galangal and lemon grass and keep the syrup warm.
- Heat the oil in a wok or deep-fryer. Fry each fish for 10 minutes, or until crisp and golden.
- Drizzle the fish with the glaze and serve.
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