Ingredients
vegetable oil, for deep-frying
1 red snapper skeleton
55g/2oz plain flour
For the skewers
1 red snapper fillet, cut into 2.5cm/1in cubes
½ paw paw/papaya, peeled, de-seeded and cut into bite-sized cubes
¼ red pepper, de-seeded and cut into bite-sized cubes
55g/2oz plain flour
For the pak choi
½ pak choi
1 tbsp vegetable oil
1 tsp soy sauce
2 tbsp honey

Method
1. Heat a pan or wok a third filled with vegetable oil, for deep-frying.
2. Coat the fish skeleton in the flour and then deep-fry in the hot oil for 4-5 minutes, or until crisp and golden.
3. To make the skewers, thread a fish cube, paw paw cube and pepper cube onto a wooden skewer. Repeat this process, using up the remaining ingredients.
4. Coat the skewer in the flour and then deep fry in the hot oil for 3-4 minutes, or until the fish is cooked through.
5. Carefully remove the skewer using a set of tongs and drain on kitchen paper.
6. To make the pak choi, heat the oil in a pan and gently sauté the pak choi for 2-3 minutes.
7. Add the soy sauce and honey to the pan and heat for a further 2-3 minutes.
8. To serve, transfer the pak choi to a serving plate. Place the fish skewer alongside and serve the fish skeleton as a garnish.