* 4 fresh small salmon or Snapper

* 3 tablespoons peeled and finely grated fresh ginger

* 2 fresh red chiles, mashed into a pulp

* 1 teaspoon salt

* 1-1/2 cups vegetable oil


1 Scale and clean all the fish, remove the gills, and cut off the fins and the tails. Lay the fish flat on a chopping board, and make 2 deep but short diagonal cuts in each side, leaving 1/2 inch between the 2 cuts.

2 Prepare the seasoning by mixing the ginger, chiles, and salt into a paste, and stuff some in the cuts on both sides of each fish. Rub some of the remaining paste all over the fish.

3 Heat the oil in a deep skillet, and deep-fry each fish until crisp and golden brown, being careful not to overcook. Remove from the oil and drain.

4 Serve hot. Ingredients

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