Tapioca Crusted Tai Snapper by Chef Michael Mina

Behind the Recipes

Makes 4 servings

INGREDIENTS:

4 6 oz. Tai Snapper fillets, scales and bones removed
2 cups buttermilk
1 cup tapioca flour
2 cups cornstarch
3 cups clarified butter
1/2 cup plus 1 tbsp. butter
1 cup Basmati rice
1 cup chicken stock or water
2 kaffir lime leaves
1 red bell pepper, diced
1/2 cup soybeans, cleaned
1/4 cup snow peas, cut into strips
2 cups cilantro, chopped fine
1/4 cup mango, small dice
1/4 cup toasted almond slivers
1/2 cup rice wine vinegar
1/2 cup fish sauce
2 1/2 cup sesame oil
1 lime, juiced
2 garlic cloves, minced
2 jalapeno, 1 red and 1 green, minced (seeds removed)
Salt and pepper to taste

PREPARATION:

1. In a rice cooker place the rice, kaffir lime leaves, 1 tbsp butter, chicken stock and a pinch of salt. Follow the directions on your machine. Remove the lime leaves when the rice is finished but leave the rice on the warming setting of the steamer.

2. Place the fish into a flat baking dish, season both sides with salt and pepper. Pour the buttermilk on top. Set aside.

3. Mix the tapioca flour and the cornstarch together and place in a flat baking dish. Heat a large sautée pan over medium heat, a cast iron pan will work best.

4. Meanwhile mix the rice, bell peppers, soybeans, snow peas and mango. Stir to combine. Cover and keep warm.

5. Place clarified in the large sautée pan that has been heating. Remove the fish from the buttermilk, letting the excess drip off. Place into the flour mixture, dredging well. Once all the fish is dredged, carefully place skin side down into the hot clarified butter.

6. Once all the fish is in the pan, add the 1/2 cup whole butter. Swirl carefully to distribute the butter as it melts. Gently press on the fish with a spatula to keep it from curling.

7. Continue cooking over medium heat until golden brown on the bottom. Flip over carefully. Continue to cook until golden on both sides. Remove to a cookie sheet with a rack to drain.

8. In a small sautée pan, mix the fish sauce, rice wine vinegar, lime juice, sesame oil, garlic and minced chilis. Heat very slightly, just until warm.

9. To finish, add the nuts and cilantro into the rice, along with 1/4 of the vinaigrette. Mix to combine. Place 1/4-1/3 of a cup on each plate.

10. Place the fish on top. Spoon the vinaigrette over the top of the fish making sure to evenly distribute the garlic and chilis.