Escovitch-Inspired Red Snapper
- Level: Intermediate
- Yield: 4 to 6 servings
- Total: 1 hr
- Active: 1 hr
Ingredients
Fish:
Canola oil, for cooking
1 large whole red snapper, cleaned
1 cup cornstarch
1 cup all-purpose flour
1 tablespoon paprika
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon kosher salt
Pinch cayenne pepper
Escovitch-Inspired Sauce:
Canola oil, for cooking
1 tablespoon minced fresh ginger
2 teaspoons minced garlic
1 Thai bird chile, chopped
1 carrot, julienned
1 sweet onion, julienned
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1/4 cup reposado tequila, preferably Santo
1/2 cup chicken stock
1/2 cup red wine vinegar
1/4 cup sugar
Assembly:
One 8.8-ounce package thin rice noodles, fried crispy (see Cook’s Note)
3 scallions, chopped
1/2 bunch fresh Thai basil
1/2 bunch fresh cilantro
1 tablespoon sesame seeds
2 limes, cut into wedges
1 cup finely sliced radishes
12 bao buns (lotus leaf buns), steamed hot according to the package instructions
1 cup hoisin sauce
1 cup sriracha
1 cup oyster sauce
1 cup thin sliced Persian cucumbers
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.