Ingredients

Snapper

• 8 cups vegetable oil, for shallow frying
• Coarse salt and freshly cracked black pepper
• 2x1 1/2 pound red snappers, with head on
• 2 sprigs fresh Italian parsley
• 2 sprigs fresh coriander
• 2 bay leaves
• 2 cloves garlic, each one crushed
• 1 lemon grass stalk, split in half
• 1/2 cup cornstarch

Broth

• 3 cups chicken broth
• 2 cloves garlic, chopped
• 1 1/2 tablespoons lemon grass, minced
• 1 small red chile, seeded and finely sliced into rings
• 2 green onions, thinly sliced
• 1/4 cup Thai basil chopped
• Coarse salt and freshly cracked black pepper
• Juice of 1 lime

Description

Whole Crispy Snapper In Thai Broth - A Recipe From Food Network Canada. I Love This Tangy, Spicy Dish. Deep-frying The Fish Seals The Moisture In, Giving You A Tender, Juicy Fish With A Crisp, Succulent Skin. The Fish Soaks Up The Flavourful Broth, Making

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