Crisp Fried Whole Snapper with Chile and Coriander Sauce
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
1 whole red snapper or 4 red snapper fillets
1 Tbsp mince garlic
1/2 Tbsp minced ginger
2 fresh red chiles, finely chopped
2 spring onions, chopped
1 Tbsp rice wine
4 Tbsp soy sauce
1 Tbsp fish sauce
3 Tbsp sugar
3 Tbsp rice wine vinegar
1/2 tsp white pepper
1/3 cup coriander leaves, roughly chopped
1 small carrot, shredded
Oil for deep frying
Instructions:
Pat dry the snapper with paper towels. Make a few slits on both sides and season the fish with sea salt.
Heat a wok full of oil to 180C. Deep-fried the fish until it’s crisp, golden browned and cooked. Remove the fish and drain on paper towel. Heat a small saucepan with 1 tbsp of oil, fry the ginger, garlic, spring onions and chile until fragrant.
Add soy sauce, sugar, vinegar, fish sauce, rice wine and white pepper. Bring to a boil and turn off the heat. Place the fish on the serving plate. Scatter half of the coriander leaves and shredded carrot over the fish.
Pour over the hot sauce and scatter the remaining half of the coriander and carrot. Serve immediately with steamed rice.
Serves 4.
From almostbourdain.blogspot.com