Ingredients

The following ingredients have 2 Servings
  • Juice of 1 lemon
  • 4 tsp kosher salt, divided
  • 1 lb red snapper fillet, cut into 2-inch pieces
  • ⅓ cup potato starch
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 large egg
  • 2–3 Tbsp canola or grapeseed oil
  • 2 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 (½-inch) piece ginger, peeled and thinly sliced
  • 1 green onion, thinly sliced
  • Sesame seeds, for garnish

Instruction

  • In a large bowl, combine 2 cups water, lemon juice and 1 Tbsp salt; stir to dissolve salt. Add fish; let stand 20 minutes. Drain. Spread fish on a wire rack to dry, about 10 minutes. Preheat oven to 200°F. Line a baking sheet with parchment paper. In a shallow bowl, combine potato starch, coriander, cumin and remaining 1 tsp salt. In a separate shallow bowl, beat egg. In a large cast-iron skillet over medium-high, heat oil. Working in batches, dredge fish in potato starch mixture, pressing to adhere, and then dip into egg, allowing excess to drip off. Add fish to skillet; cook 3–4 minutes per side or until golden brown. Transfer fish to prepared baking sheet; keep warm in oven. Repeat with remaining fish. For dipping sauce, in a small bowl, whisk soy sauce, vinegar, ginger and onion. Divide fish between 2 plates. Garnish with sesame seeds. Serve with dipping sauce.