Inspired by my love for Jamaican escovitch as well as Southeast Asian ingredients, this tender fried red snapper is topped with a medley of sweet and spicy vegetables and served with bao buns, hoisin sauce, sriracha and oyster sauce.
| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- Canola oil, for cooking
- 1 large whole red snapper, cleaned
- 1 cup cornstarch
- 1 cup all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon kosher salt
- Pinch cayenne pepper
- Canola oil, for cooking
- 1 tablespoon minced fresh ginger
- 2 teaspoons minced garlic
- 1 Thai bird chile, chopped
- 1 carrot, julienned
- 1 sweet onion, julienned
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 1/4 cup reposado tequila, preferably Santo
- 1/2 cup chicken stock
- 1/2 cup red wine vinegar
- 1/4 cup sugar
- One 8.8-ounce package thin rice noodles, fried crispy (see Cook’s Note)
- 3 scallions, chopped
- 1/2 bunch fresh Thai basil
- 1/2 bunch fresh cilantro
- 1 tablespoon sesame seeds
- 2 limes, cut into wedges
- 1 cup finely sliced radishes
- 12 bao buns (lotus leaf buns), steamed hot according to the package instructions
- 1 cup hoisin sauce
- 1 cup sriracha
- 1 cup oyster sauce
- 1 cup thin sliced Persian cucumbers
Instructions
- For the fish: Heat the oil in a deep-fryer or large Dutch oven fitted with a deep-fry thermometer to 350 degrees F.
- Score the fish on both sides with a sharp knife. Mix the cornstarch, flour, paprika, granulated garlic, granulated onion, salt and cayenne together in a bowl, then coat the fish in the seasoned flour. Fry the fish in the hot oil, turning as needed, until the skin is crispy 10 to 12 minutes.
- For the escovitch-inspired sauce: Meanwhile, set a large sauté pan over medium heat and coat with oil.
- In a mortar and pestle, add the ginger, garlic and Thai bird chile. Pulverize, then add to a frying pan and cook until fragrant.
- Add the carrots, onions and bell peppers and sauté 1 to 2 minutes. Deglaze with the tequila, then, once it has burned off, add the chicken stock, vinegar and sugar. Cook until thickened, then remove from the heat.
- To assemble: Place the fried rice noodles in the center of a large, rimmed platter. Place the fish on top, then pour the escovitch-inspired sauce over the top of the fish. Garnish with the scallions, herbs, sesame seeds, lime and radishes. Serve with the steamed bao buns, sauces and cucumbers.