Whole Fried Snapper with Prune XO Sauce
What is XO Sauce?
Why we love this fried snapper recipe
Whole Fried Snapper with Prune XO Sauce
Enjoy this fried snapper served with rice, Thai basil, and an XO sauce made with California Prunes created by Chef Mikel Anthony. This creative recipe uses California Prunes to replace the sugar in XO sauce, a spicy seafood sauce with the depth of umami.
Ingredients
For the XO Sauce
- ½ lbs CA Prunes
- 6-8 ounces Dried scallops
- 6-8 ounces Dried Shrimp
- 4-6 ounces Prosciutto
- 6-10 ea. Thai chilies
- 8-10 ea. Garlic cloves
- 3 ea. Shallots whole
- ½ cup Soy sauce
- 1 cup Vegetable oil
For the Fried Snapper
- 1 whole Snapper
- Tapioca starch
Instructions
To make the XO Sauce
- Place dried scallop and shrimp in separate containers and cover with boiling hot water. When soft, set aside liquid and chop or grind in a mortar and pestle. Slice prosciutto into like-sized pieces. Set everything aside.
- Mince garlic, chile, and slice prunes and shallots thin.
- Saute garlic, chile, and shallots, add rest of ½ cup (120 ml) oil. Add scallops, shrimp, prosciutto and prunes. Saute/shallow fry for 3-4 minutes. Add the liquid from reconstituting the shrimp and scallops. Add more oil if the ingredients aren’t covered. Cook down on a simmer 45 min-1 hr, low and slow. This sauce is meant to be oily. Don’t be afraid. It’s like a chunky umami chile oil.
To make the Fried Snapper
- Slice into the fish slightly at an angle. Season the outside of the fish with salt and dredge with tapioca starch. Fry at 350 F (180C) until golden brown and cooked through. Serve with Thai basil and white rice.
Video
Notes
Serve with steamed white rice topped with Thai basil.
Nutrition
Calories: 1423kcalCarbohydrates: 101gProtein: 187gFat: 34gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 1194mgSodium: 7251mgPotassium: 3724mgFiber: 12gSugar: 54gVitamin A: 2674IUVitamin C: 209mgCalcium: 607mgIron: 12mg
