Rainforest Salt & Pepper Tempura Caribbean Snapper with Crispy Garlic

Ingredients

Protein

• 2 Rainforest Caribbean Snapper Fillets

Tempura Batter

• ½ cup Rainforest Johnny cake mix

• ¼ cup cornstarch

• ¾ cup ice-cold water

Seasoning

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp paprika

Aromatic Garnishes

• 6 cloves garlic, thinly sliced

• 2 scallions, sliced

• 1 Scotch bonnet, minced (optional)

Other

• oil for frying

To Serve

• Rainforest Jasmine Rice

Method

1. Cut the Rainforest Caribbean Snapper Fillets into thin bite-size nuggets (rectangular shape).

2. Season the snapper pieces with the powdered seasonings.

3. Heat oil in a pan to 350°F / 175°C.

4. In a bowl add the Rainforest Johnny cake mix, cornstarch, and ice-cold water to make a light tempura batter.

5. Dip the snapper pieces into the batter.

6. Fry until light golden and crispy (three to four minutes).

7. In a separate pan fry the sliced garlic until lightly golden.

8. Toss the fried snapper with:

crispy garlic

scallions

chilli

salt to taste

black pepper to taste

9. Serve immediately with steamed Rainforest Jasmine Rice or French fries!

Recipe development: Chef Samantha George

Photography: Darren K George

Salt & Pepper Tempura Caribbean Snapper with Crispy Garlic (Photo: Darren K. George)

Salt & Pepper Tempura Caribbean Snapper with Crispy Garlic (Photo: Darren K. George)