Crispy Whole Tai Snapper Recipe
Steamed Asian Cabbage, Pickled Vegetables, Japanese Curry Sauce (Upon Availability)
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Ingredients
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Fish
Steamed Asian Cabbage
Pickled Vegetables
Japanese Curry Sauce (optional)
Method
Preparing the Fish
- 1
Clean and Season the Snapper
Clean the whole Tai snapper and pat it dry with paper towels. Season the inside and outside of the fish with salt and black pepper.
- 2
Coat the Fish
Dust the fish with rice flour, ensuring an even coating on both sides.
- 3
Fry the Fish
Heat the oil in a large pan over medium-high heat. Once hot, carefully add the fish and fry for about 5-7 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
Steaming the Cabbage
- 4
Prepare the Cabbage
Slice the Napa cabbage into quarters and remove the core. Rinse under cold water.
- 5
Steam the Cabbage
Place the cabbage in a steamer basket over boiling water. Steam for about 5-7 minutes until tender. Drizzle with sesame oil and season with salt before serving.
Pickling the Vegetables
- 6
- 7
Make the Pickling Solution
In a bowl, mix rice vinegar, sugar, and salt until dissolved. Add the julienned vegetables and let them sit for at least 30 minutes.
Making the Japanese Curry Sauce (optional)
- 8
Prepare the Sauce
In a small saucepan, combine Japanese curry powder, vegetable broth, soy sauce, and honey. Bring to a simmer and cook for about 5 minutes, stirring until thickened.
