Crispy break with pickled red onion and sweet chilli dressing

Serves 4 Starters and mains

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Method

To make the pickled red onion, put all the ingredients in a bowl and mix together well. Set aside for at least 30 minutes.

Make 3 diagonal cuts with a sharp knife in either side of the fish. (These cuts should be deep enough to hit the bones and will open up the flesh slightly.) Place the fish in a large bowl.

Cut the root ginger into fine matchsticks and scatter them inside the fish cavity and all over the fish itself. Add the seasoned cornflour and rub it into all the cracks, over the head, inside the cavity and into the slashes that you have cut, until the whole fish is evenly covered.

Mix all the dressing ingredients together with 3tbsp water in a separate bowl or ramekin.

Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil.

Carefully lay the seasoned fish in the hot oil, ensuring that it is covered entirely, and deep-fry for 1–2 minutes. Reduce the heat slightly to around 160°C (325°F) and continue to deep-fry for a further 8–10 minutes, until the fish is cooked through and is golden brown all the way to its tail. Remove the fish carefully with a pair of tongs and drain well on a plate covered with kitchen paper.

Meanwhile, put the dressing ingredients in a separate pan or small wok and bring to a vigorous boil over a high heat. Once boiling, remove from the heat and pour over the cooked fish. Spoon over the pickled red onion and serve.