Method

1. For soy and ginger sauce, whisk ingredients in a bowl to combine, set aside.
2. Blanch snake beans until just tender (30 seconds-1 minute), refresh, drain and transfer to a large bowl. Add herbs, bean sprouts, spring onion and chilli, toss to combine and set aside.
3. Preheat vegetable oil in a deep-fryer or large saucepan to 180C. Dust snapper in cornflour, shake off excess, and deep-fry in batches, turning occasionally, until golden and cooked through (3-4 minutes; be careful as hot oil will spit).
4. Divide salad and snapper among plates, drizzle with soy and ginger sauce, scatter with toasted sesame seeds and serve with steamed jasmine rice.

Brought to you by Gourmet Traveller

This recipe is from the March 2012 issue of Australian Gourmet Traveller. Recipe by Alice Storey, photography by Ben Dearnley, and styling by Geraldine Munoz & Alice Storey.