Crispy-Skinned Yellowtail Snapper

Menu Part: 
Cuisine Type: 

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.


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


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


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.

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