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Thai-Inspired Fried Red Snapper

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Red Snapper is a delicate white fish that takes on whatever flavors you surround it with.  I went with a floral and peppery Thai-inspired cooking method.

INGREDIENTS

When it comes to the finger, garlic, chilies and shallot, make enough to use it 3 different ways.  We will use it fresh, fried, and as part of the sauce

  • 1 whole Red Snapper
  • 1 finger ginger, thinly sliced
  • 2 cloves garlic, thinly slice
  • 1 Fresno Chili, thinly sliced
  • 1 Jalapeno, thinly sliced
  • 1 shallot, thinly sliced
  • 1 green onion thinly sliced
  • Fresh mint leaves
  • Fresh cilantro
  • red peppercorn
  • Szechwan peppercorns (optional)
  • salt
  • limes
  • Light cooking oil (vegetable or canola)

For the Sauce

  • 1 tbsp fish sauce
  • 1 tbsp mirin
  • 1 tbsp sherry vinegar (or white)
  • 1 tbsp yuzu (or lime juice)
  • 1 tsp sugar
  • 1/3 of the ginger from above
  • 1/3 of the fresh garlic from above
  • 1/3 the jalapeno and Fresno chilies from above
  • 1/3 the shallot from above

INSTRUCTIONS

  • Clean your fish thoroughly, pat dry, and cut 3-4 slits into it
  • Crush your peppercorns with salt and apply liberally
  • In a wok, heat your oil until scalding
  • Gently lower your fish into it, moving it around so it does not stick
  • With a spoon, baste the top of the fish with the bubbling oil
  • Flip the fish after a few minutes and do the same with the other side
  • Immediately add 1/3 the ginger, garlic, Fresno and jalapenos so that they all fry with the fish
  • Remove the fish when it is golden brown on both sides and lay it on a paper towel to remove the oil
  • Remove the fried ginger, garlic and peppers and set aside

For the Sauce

  • Add all sauce ingredients to a saucepan and cook on simmer for 5-6 minutes until flavors combine

Assembly

  • Decorate the plate with cilantro
  • Pour the sauce as the base for the dish, including the cooked herbs
  • Lay the fried fish on the sauce
  • Season with crushed peppercorns
  • top with the fresh garlic, ginger, shallots, green onion, cilantro and mint
  • add a few sliced limes to the plate

Enjoy!

George Christidis