Bite with Belkys: Tapioca Crusted Thai Snapper

The Chef: Michael Mina
The Dish: Tapioca Crusted Thai Snapper

Ingredients for Thai Snapper:
4 6 oz. snapper fillets, scales and bones removed
2 cups of buttermilk
1 cup of tapioca flour
2 cups of cornstarch
3 cups of clarified butter
Salt and pepper, to taste

Method of Preparation:

-Begin by seasoning the fish with salt and pepper.

-Then combine tapioca flour with cornstarch. Chef Michael says if you don't have tapioca flour, you can just use plain flour.

-Coat the snapper in buttermilk and in the tapioca flour and cornstarch mix.

-Next, pour some clarified butter in a hot pan, and sauté the fish on medium heat.

-Once it starts turning golden brown, flip it over and add whole butter.

Ingredients for Basmati Rice:
1 cup of Basmati rice
2 stalks of lemongrass
1 cup of chicken stock
1/4 cup of mango, small dice
1/4 cup of pineapple, small dice
1/2 red bell pepper, small dice
1/2 yellow bell pepper, small dice
1/4 cup of pear, small dice
1/2 cup of edamame, cleaned
1/4 cup of snow peas, cut into strips
1/4 cup of toasted almond slices
2 tbs. of cilantro, chopped
Salt and pepper, to taste

Method of Preparation:

-In a hot pot, add Basmati rice, lemongrass and chicken stock. Then when it starts to boil, cover the pot, and let it steam for about 12 minutes.

-Next, remove the lemongrass, and add mango, pineapple, red and yellow peppers, pear, edamame, snow peas, sliced almonds and cilantro.

-Lastly, season the rice with a pinch of salt and pepper and stir it all together.

Ingredients for Vinaigrette Sauce:
1/2 cup of rice wine vinegar
1/2 cup of fish sauce
2 1/2 cup of sesame oil
Juice of 1 lime
2 garlic cloves, minced
1 red jalapeno, minced
1 green jalapeno, minced
Salt and pepper, to taste

Method of Preparation:

-In a large bowl combine rice wine vinegar, fish sauce, sesame oil, lime juice, minced garlic, red and green jalapeno and a pinch of salt and pepper.

-Warm up the vinaigrette before serving.

To Plate the Dish:

Starts with a scoop of rice, and then cover it with the tapioca crusted snapper. To top it off, drizzle some of the warm vinaigrette sauce over the fish.

Serving Suggestion: Riesling

Serves: 4

FOR MORE INFORMATION:

Bourbon Steak
19999 West Country Club Drive
Aventura, FL 33180
786-279-6600
http://www.michaelmina.net/