Name: Fried Snapper with Cumquat & Chilli Dressing
Total time: 1 h
Yield: 4
Ingredients: vegetable oil, for shallow-frying; ½ cup (90g) rice flour or fine polenta; 2 x 450g whole snapper, cleaned; mint sprigs and lemon wedges, to serve; CUMQUAT & CHILLI DRESSING; 180g cumquats, sliced thinly; 1 long red chilli, sliced thinly; 2 cloves garlic, sliced thinly; 1 tsp coriander seeds; ½ cup (110g) caster sugar; ½ cup (125ml) white wine vinegar

VMG Recipes