Crispy-Skinned Yellowtail Snapper

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
4

A dazzling presentation for this yellowtail snapper. Vietnamese Jasmine tea foam dresses the plate of tender fish and delicious fried rice with a garnish of pickled papaya salad.

Ingredients

Vietnamese Tea Foam:
1/2 cup half-and-half
1/2 cup heavy cream
1/2 tbsp. sugar
1 tsp. Vietnamese jasmine tea
Dash salt, to taste

Pickled Papaya:
1 cup rice wine vinegar
1/2 cup lime juice
2 kaffir lime leaves
2 cups sugar
1 tbsp. salt
1/4 cinnamon stick
1 unripened papaya, peeled, seeded, and julienned
2 scallions, julienned
6 sprigs cilantro

Snapper:

8 peeled, deveined shrimp
2 links Chinese sausage
4 cups cooked jasmine rice
4 basil leaves, shredded
4 sprigs cilantro, stemmed
6 mint leaves, shredded
Salt and pepper, to taste
4 yellowtail snapper fillets (8 oz. each)
1/4 cup rice flour
Vegetable oil, as needed

Steps

1. Prepare foam: Combine half-and-half, cream, and sugar in saucepan; bring to a boil. Immediately remove from heat; add tea; cover 10 min. to steep. Strain liquid; refrigerate.

2. Prepare pickled papaya: Combine vinegar, lime juice, lime leaves, sugar, salt, and cinnamon in saucepan; bring to a boil. Strain hot liquid and immediately pour over julienned papaya. Refrigerate until cool.

3. Add scallions and cilantro to papaya mixture.

4. Sauté shrimp and sausage over med.-high heat until shrimp turn pink. Add rice and herbs; adjust seasoning with salt and pepper.

5. Season snapper with salt and pepper; lightly dredge in rice flour. Sauté fish in oil over med.-high heat until golden. Flip fish over and cook 5-6 min. longer, or until cooked through.

6. Add salt to chilled cream mixture; whip to stiff peaks for Vietnamese tea foam.

7. For service: Place snapper on top of fried rice mixture; garnish with pickled papaya salad and lightly dress plate with tea foam.

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources