While this is not a typical Keys-inspired recipe, Chef William Ryan chose it since, “yellowtail can be caught year-round in the Keys.” The dish is served at Marathon, Fla.’s Hawks Cay Resort’s new-build marina restaurant, Angler & Ale.
This recipe is courtesy of William Ryan, Executive Chef at Hawks Cay Resort
- 1 Pound pound snapper (scaled, butter flied)
- 1/4 Cup corn starch
- Salt and pepper
- 1/2 Cup Thai chili sauce
- 2 Tablespoons chopped scallions
- Vegetable oil for frying
- 2 heads baby bok choy blanched
- Fried rice noodles
Make two diagonal cuts in both sides of the snapper season with salt and pepper. Fry rice noodles until light and fluffy season with salt and pepper and keep warm. Dredge snapper in seasoned cornstarch and fry for approximately six minutes until cooked.
Sauté baby bok choy in sesame oil and season with salt and pepper.
Brush snapper with chili sauce and sprinkle with chopped scallions. Place over rice noodles and garnish with sautéed bok choy.