Asian Crispy Whole Snapper

Name: Asian Crispy Whole Snapper
Yield: Yield: 2 servings
Cuisine: American
Ingredients: 1, 2-pound American red snapper, filleted, body reserved; Stir-Fried Vegetables; 1 cup ginger, minced; 2 tablespoons grape seed or canola oil; ¾ cup water; 180 grams green cabbage, chiffonade; ½ cup all-purpose flour; Ginger Rice; 2 cups jasmine rice; 1½ cups honey; ¾ cup rice wine vinegar; ⅓ cup Sriracha; 50 grams celery, sliced; 2 cups scallions, sliced thinly; ⅓ cup red finger chilies, sliced thinly; 1½ cups soy sauce; ½ cup fresh garlic, minced; 85 grams Japanese rice vinegar; Fried snapper fillets; Slurry; 2 tablespoons cornstarch; 2 tablespoons garlic, minced; 3 tablespoons fresh ginger minced; Salt, to taste; 2 tablespoons kosher salt, plus more for seasoning rice to taste; 2 egg yolks; 4 cups water; Oil, as needed for frying; 2 tablespoons oil; 1 bunch Chinese broccoli

Preparation info

Yield:
2
servings

Difficulty
Medium

Appears in

Toques in Black

By Battman

Published 2019

About

Ingredients

For the Sauce

Slurry
2 tablespoons cornstarch
¾ cup water

Americas
United States
Fish course
Pescatarian

Method

For the Sauce

In a small mixing bowl, make a slurry by mixing the cornstarch and water. Set aside.

To Make the Sauce

Heat a medium pot over high heat. Add oil and heat until you see wisps of white smoke. Add the ginger, garlic, scallion and chilies and sweat without adding color.

Once the vegetab