Method

1. Choose a red snapper of at least 900g, and use the fillet portion. Keep the fish head and bones for other dishes such as soups. Or, purchase 600g of deboned red snapper.
2. Slice red snapper fillet into cubes/slices of 1cm thickness. Season with garlic powder, sugar, salt and cornflour. Set aside for at least 30 minutes.
3. Rehydrate dried chilli in warm water, then cut into halves and push out the seeds.
4. Deep-fry the red snapper slices until golden. Drain and set aside.
5. Heat up a wok, add in oil. Sauté onions and dried chilli for 2 minutes until fragrant.
6. Add in capsicums and fry briefly, followed by kung bo sauce. Continue to stir-fry until fragrant, then add in water and black vinegar. The thick sauce should be slightly watery now.
7. Do a taste test, season further if required.
8. Add in fried snapper and peanuts, give a quick toss and make sure fish is well-coated with sauce. Dish up and serve.

Recipe by Berlinda Goh