Name: Asian Crispy Whole Snapper
Yield: Yield: 2 servings
Cuisine: American
Ingredients: 180 grams green cabbage, chiffonade; Ginger Rice; 2 cups jasmine rice; Slurry; 4 cups water; 2 egg yolks; 2 tablespoons kosher salt, plus more for seasoning rice to taste; Stir-Fried Vegetables; Oil, as needed for frying; 2 tablespoons oil; 2 tablespoons garlic, minced; 3 tablespoons fresh ginger minced; 1, 2-pound American red snapper, filleted, body reserved; ½ cup all-purpose flour; ½ cup cornstarch; 4 egg whites, beaten; 1 bunch Chinese broccoli; Toasted black and white sesame seeds, as needed; ¾ cup water; 2 tablespoons cornstarch; Fried snapper fillets; Scallions, sliced thinly on a bias, as needed; Crispy Whole Snapper carcass; 1½ cups honey; 50 grams celery, sliced; 85 grams Japanese rice vinegar; 50 grams carrots, julienne; ⅓ cup Sriracha; Salt, to taste; ¾ cup rice wine vinegar

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

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