4 fresh small salmon or snapper
3 tablespoons peeled and finely grated fresh ginger
2 fresh red chillies, mashed into a pulp
1 teaspoon salt
1-1/2 cups vegetable oil
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.
Prepare the seasoning by mixing the ginger, chillies, 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.
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.
Serve hot.
source: www.recipehound.com
Serves 4
