Ingredients
Scale
- 8 oz Red Snapper
- 2 Garlic cloves, Sliced
- 10–15 Ginger Slices
- Heavy pinch Green Onion, Bias Cut
- 1 tbsp Shaoxing Wine (or Dry Sherry)
- 2 tbsp Spicelogy Salt Pepper Garlic
- 1 Egg White
- 1/2 cup Cornstarch
- 1/2 cup Potato Starch
- 1 qt Vegetable Oil
- Hoisin Garnish
Yum Yum Sauce:
- 2 tbsp Sriracha
- 1/2 cup Mayo
- 2 tbsp Spiceology X The Grill Dads Salt Pepper + Three Chiles
- 1 tbsp Rice Vinegar
Instructions
- Slice your snapper into 2×2 inch pieces as best you can.
- In a small-medium mixing bowl mix together the wine, Spiceology Salt Pepper Garlic, and egg white.
- Toss your sliced snapper in the marinade until it’s evenly distributed over the snapper.
- Allow to marinade for up to 2 hours (minimum 30 minutes).
- In a large sauce pot, pour in your vegetable oil and heat to 375-400 degrees.
- Now that your snapper has been marinating, mix together the two starches in a small mixing bowl and add an additional 2 tablespoons of Salt Pepper Garlic, stir well.
- Coat the snapper in the starch mixture and place into the hot oil to fry.
- Fry until the fish starts to turn a golden brown color.
- While frying, place a sauté pan or wok on medium heat and sauté the garlic, ginger, green onion, with a splash of wine.
- Remove fish from frying oil and place in sauté pan with garlic, ginger and green onion.
- Toss and plate.
- Garnish with hoisin and Yum Yum Sauce (mix together all yum yum ingredients and garnish).