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'Off the Hook' Snapper

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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 1
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method

Ingredients
  

  • 1 ea Snapper Portion
  • 2 cup Karaage Flour
  • 2 oz Canola Oil
  • 2 oz Spanish Onion Sliced
  • 1 oz Dried Chili Mix
  • 4 oz Pineapple Diced
  • 4 oz Red Pepper Diced
  • 8 oz Shaoxing Sauce
  • 1 oz Scallion Baton
  • 1 tbsp Szechuan Spice
  • 1 tsp Kosher Salt
  • 1 oz Scallions Sliced
  • Cilantro Leaves Pinch
  • 2 oz Crispy Rice Noodles

Equipment

  • Bowl
  • Wok
  • Tongs
  • Wok Ladle

Method
 

  1. Place the Snapper Portion in a bowl.
  2. Dredge with Karaage Flour.
  3. Fry until the internal temperature reaches 145°F and the fish is golden brown in color.
  4. Remove and place in a bowl; season with Szechuan Spice and Kosher Salt.
  5. Heat the wok and add Canola Oil.
  6. Add the Sliced Spanish Onion, Scallion Baton, Pineapple, and Red Pepper; cook for at least 3 minutes.
  7. Add the Dried Chili Mix and cook until fragrant.
  8. Add the fried Snapper and toss gently—be careful not to break apart the fish.
  9. Finish with Shaoxing Sauce.
  10. Place the Snapper body on the plate.
  11. Top the center of the body with Crispy Rice Noodles.
  12. Place the fish on top of the noodles.
  13. Pour sauce over the dish.
  14. Sprinkle Sliced Scallions and Cilantro Leaves on top.