Pan Fried Red Snapper

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Medium

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  • 4 - red snapper fillets, each weighing approx. 180 g
  • 2 - large sweet potatoes (1 cm thick slices)
  • 1 tbsp - pickled ginger, root cut into thin ribbons
  • 1 tsp - mild red chilli, finely chopped
  • 2 large limes (juice)
  • 1 tsp - palm sugar
  • 6 tbsp - peanut oil
  • 1 tsp - chopped shallot
  • 1 tbsp - chopped coriander
  • For stuffed snow peas:
  • 250 g - carrots (thick slices)
  • 1/2 tsp - cumin
  • 2 tbsp - white vinegar
  • 2 tbsp - olive oil
  • 1 clove garlic
  • 1/4 tsp - fresh ginger
  • 1 pinch cinnamon
  • 2 tbsp - pine nuts
  • 1 slice white bread
  • 1-1/2 cups - tempura flour
  • ice cold water

How to Make Pan Fried Red Snapper

  • Make the carrot stuffing for the snow peas by boiling the sliced carrots in salted water until very soft.
  • Drain, then blend with the remaining ingredients to a smooth, stiff paste.
  • Blanch the snow peas in boiling water and shock in ice-water.
  • Carefully open the top seam of the pod, remove the seeds and mix them with the stuffing.
  • Using a piping bag, pipe the stuffing into the pods, set to one side.
  • Blanch the sweet potato until almost cooked, brush with oil and place them in a pre-heated grill and grill for around 2 minutes.
  • Once grilled, transfer to a dish and pour over the dressing and keep warm.
  • Season the fish fillets with salt, fresh ground red pepper and lemon juice.
  • Score the skin using a shape knife and dust with a little chickpea flour before frying in the oil.
  • Dust the stuffed snow peas with tempura flour.
  • Then dip them into the batter.
  • Deep fry in hot oil preferably peanut oil (the batter should not be too thick or too thin and there should be a thin layer surrounding the pea making the colours visible).
  • Arrange the sweet potatoes in the centre of the plate.
  • Place the red snapper on top. Pour some of the dressing over both the fish and potato.
  • Place the snow pea tempura on top of the fish.