Escovitch-Inspired Red Snapper
- Level: Intermediate
- Total: 1 hr
- Active: 1 hr
- Yield: 4 to 6 servings
- Level: Intermediate
- Total: 1 hr
- Active: 1 hr
- Yield: 4 to 6 servings
Ingredients
Fish:
Escovitch-Inspired Sauce:
Assembly:
Directions
Special equipment:
a deep-fryer or deep-fry thermometer; a mortar and pestle- For the fish: Heat the oil in a deep-fryer or large Dutch oven fitted with a deep-fry thermometer to 350 degrees F.
- Score the fish on both sides with a sharp knife. Mix the cornstarch, flour, paprika, granulated garlic, granulated onion, salt and cayenne together in a bowl, then coat the fish in the seasoned flour. Fry the fish in the hot oil, turning as needed, until the skin is crispy 10 to 12 minutes.
- For the escovitch-inspired sauce: Meanwhile, set a large sauté pan over medium heat and coat with oil.
- In a mortar and pestle, add the ginger, garlic and Thai bird chile. Pulverize, then add to a frying pan and cook until fragrant.
- Add the carrots, onions and bell peppers and sauté 1 to 2 minutes. Deglaze with the tequila, then, once it has burned off, add the chicken stock, vinegar and sugar. Cook until thickened, then remove from the heat.
- To assemble: Place the fried rice noodles in the center of a large, rimmed platter. Place the fish on top, then pour the escovitch-inspired sauce over the top of the fish. Garnish with the scallions, herbs, sesame seeds, lime and radishes. Serve with the steamed bao buns, sauces and cucumbers.
Cook’s Note
To fry the noodles, submerge in oil at 350 degrees F until crispy, about 3 minutes.
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