Thai Fried Snapper with Tangy Sauce Recipe
Submitted By:from 37 Cooks.
Thai Fried Snapper with Tangy Sauce Notes
To make the most of sansho pepper, black garlic, and chilies in a single dish, I came up with the “Tangy Sauce.” The Black Garlic provides a solid, flavorful base to the sauce, Chile de Arbol adds heat, and the Sansho Pepper marries with the vinegar for a fragrant, tart finish. Fish was the perfect vehicle for the Argyle Street Asian Blend, and my dad provided fresh snapper the day before I had planned to cook. The light egg white/corn starch coating creates a light crust that captures and mingles the flavors of the sauce with the seasonings on the fish for a harmonious, delicious bite.
Together, these flavors create a delicious, Asian-inspired dish. On their own and in myriad other combinations, these wonderful ingredients from The Spice House will open up a whole new world of recipes and experiences in your kitchen.
- For the fish:
- 1 pound snapper filet, cut into 1-inch thick pieces
- 1 teaspoon plus 1 tablespoon Argyle Street Asian Blend
- sea salt and fresh ground black pepper to taste
- 1 egg white, beaten
- 2 Tablespoons corn starch
- 1 Tablespoon mirin
- pinch of salt
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon garlic powder
- peanut oil for frying
- 2 green onions, chopped, for garnish
- White or black sesame seeds, for garnish (optional)
- For sauce:
- 2 cups chicken or vegetable stock
- 2 Tablespoons cane sugar
- 2 Tablespoons rice wine vinegar
- 1 Tablespoon oyster sauce
- 5 mashed cloves black garlic
- 1/4 teaspoon crushed Sansho pepper
- 2 broken Chili de Arbol peppers
- 1 slice (1/2-inch size) fresh ginger, peeled and julienned
- 2 Tablespoons corn starch
- 2 Tablespoons water
- 1 splash fish sauce
Serves / Yields
For the fish: Rinse the fish pieces under cold water; pat dry. Season with 1 teaspoon Argyle Street Asian Blend, salt and pepper to taste. Cover and refrigerate until ready to cook. In a shallow bowl, combine egg white, corn starch, mirin, pinch of salt, white pepper, garlic powder and 1 Tablespoon Argyle Street seasoning. Whisk to mix well.
Heat peanut oil over medium-high heat to 375°F. Coat fish pieces evenly with egg white mixture, shaking off any excess. Fry fish until golden brown, about 3-4 minutes, turning occasionally. Remove to paper towels to drain. Keep warm until ready to serve.
For the sauce: In a nonreactive sauce pan, bring stock, sugar, vinegar, and oyster sauce to a boil. Add black garlic, Sansho pepper, Chile de Arbol, and ginger. Combine corn starch with water. Stirring constantly, add corn starch slurry to sauce. Stir until thickened, reduce heat and simmer, covered, for 5 minutes. Check seasonings (salt may be needed, depending upon saltiness of the stock).
To serve: Arrange fish on a platter or bed of vegetables or rice. Stir fish sauce into sauce mixture, check seasonings once more, and spoon over fish. Garnish with scallions or sesame seeds and serve immediately.
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