Rainforest Salt & Pepper Tempura Caribbean Snapper with Crispy Garlic
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)
