Fry Snapper with Jumbo Pepper Shrimp, Roasted Breadfruit, Chili Pepper Sauce and Onion Mango Pickle
Fry Snapper with Jumbo Pepper Shrimp, Roasted Breadfruit, Chili Pepper Sauce and Onion Mango Pickle
Ingredients
For the Snapper
- 2 pounds whole snapper, cleaned and scaled
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon paprika
- 1/4 cup green seasoning paste
- 1/2 cup all-purpose flour
- 4 cups vegetable oil, for deep frying
For the Breadfruit
- 1 breadfruit, medium
For the Jumbo Pepper Shrimp
- 1 pound jumbo shrimp, peeled, deveined, tail-on
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon paprika
- 2 tablespoons green seasoning paste
- 1 tablespoon cooking oil
For the Chili Pepper Sauce
- 4 red chili peppers, chopped (adjust to desired heat)
- 3 cloves garlic, minced
- 1/2 yellow onion, medium, chopped
- 1 tablespoon green seasoning paste
- 1/4 cup water
- 1 tablespoon cooking oil
For the Onion and Mango Pickle
- 1 red onion, small, thinly sliced
- 1 green mango, medium, julienned or thinly sliced
- 1/2 teaspoon red chili flakes, or to taste
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 2 tablespoons lime juice, freshly squeezed
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Prepare the Snapper: Using a sharp knife, make 3-4 diagonal scores on both sides of the cleaned snapper. In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon paprika. Rub this seasoning mixture thoroughly over the fish, ensuring it gets into the scores and inside the cavity. Then, rub 1/4 cup green seasoning paste all over the fish.
⏱️ 10 min
- 2
Roast the Breadfruit: Place the whole breadfruit directly over a medium gas stove flame. Using tongs, rotate the breadfruit periodically every 3-5 minutes to roast it evenly on all sides until the skin is charred and blackened, about 15-20 minutes. Once roasted, immediately transfer the hot breadfruit to a large pot filled with cold water. Let it soak for 10-15 minutes to cool down and soften the skin, which will make it easier to peel.
⏱️ 30 min
- 3
Prepare the Shrimp: In a medium bowl, season the peeled, deveined jumbo shrimp with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika. Add 2 tablespoons of green seasoning paste and toss to ensure the shrimp are evenly coated. Set aside.
⏱️ 5 min
- 4
Fry the Snapper: Heat 4 cups of vegetable oil in a large deep pan or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C). While the oil heats, lightly dust the seasoned snapper with 1/2 cup all-purpose flour, shaking off any excess. Carefully place the floured snapper into the hot oil. Fry for 6-8 minutes per side, or until the fish is golden brown, crispy, and cooked through. The internal temperature should reach 145°F (63°C). Remove the fried snapper from the oil and place it on a wire rack set over paper towels to drain excess oil.
⏱️ 20 min•🌡️ 360
- 5
Make the Chili Pepper Sauce: In a separate small saucepan, heat 1 tablespoon cooking oil over medium heat. Add the chopped red chili peppers, minced garlic, and chopped yellow onion. Sauté for 3-5 minutes until fragrant and softened. Stir in 1 tablespoon green seasoning paste and 1/4 cup water. Bring to a gentle simmer and cook for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly. Remove from heat.
⏱️ 10 min
- 6
Cook the Jumbo Pepper Shrimp: In a clean large skillet, heat 1 tablespoon cooking oil over medium-high heat. Add the seasoned jumbo shrimp to the hot pan in a single layer. Cook for 1-2 minutes per side, until they turn pink and curl, indicating they are fully cooked. Pour the prepared chili pepper sauce over the cooked shrimp and toss to ensure they are well coated. Remove from heat.
⏱️ 5 min
- 7
Finish the Breadfruit: Once the roasted breadfruit has cooled slightly, carefully remove it from the water. Using a paring knife, peel off its charred skin. Slice the peeled breadfruit into thick, manageable pieces, about 1/2 to 3/4 inch thick.
⏱️ 10 min
- 8
Prepare the Onion and Mango Pickle: In a mixing bowl, combine the thinly sliced red onion and julienned green mango. Sprinkle with 1/2 teaspoon red chili flakes and 1/4 cup fresh chopped cilantro. Squeeze 2 tablespoons of fresh lime juice over the mixture and add 1/4 teaspoon salt. Toss everything together thoroughly to mix well.
⏱️ 5 min
- 9
Plate the Dish: Place the fried snapper prominently on a large serving platter. Arrange the roasted breadfruit slices next to the fish. Spoon the jumbo pepper shrimp with chili sauce generously over parts of the snapper and breadfruit. Serve the refreshing onion and mango pickle on the side of the plate. Garnish the entire dish with additional fresh chopped cilantro for presentation.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fry Snapper with Jumbo Pepper Shrimp, Roasted Breadfruit, Chili Pepper Sauce and Onion Mango Pickle
For the Snapper
- 2 pounds whole snapper, cleaned and scaled
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon paprika
- 1/4 cup green seasoning paste
- 1/2 cup all-purpose flour
- 4 cups vegetable oil, for deep frying
For the Breadfruit
- 1 breadfruit, medium
For the Jumbo Pepper Shrimp
- 1 pound jumbo shrimp, peeled, deveined, tail-on
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon paprika
- 2 tablespoons green seasoning paste
- 1 tablespoon cooking oil
For the Chili Pepper Sauce
- 4 red chili peppers, chopped (adjust to desired heat)
- 3 cloves garlic, minced
- 1/2 yellow onion, medium, chopped
- 1 tablespoon green seasoning paste
- 1/4 cup water
- 1 tablespoon cooking oil
For the Onion and Mango Pickle
- 1 red onion, small, thinly sliced
- 1 green mango, medium, julienned or thinly sliced
- 1/2 teaspoon red chili flakes, or to taste
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 2 tablespoons lime juice, freshly squeezed
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Prepare the Snapper: Using a sharp knife, make 3-4 diagonal scores on both sides of the cleaned snapper. In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon paprika. Rub this seasoning mixture thoroughly over the fish, ensuring it gets into the scores and inside the cavity. Then, rub 1/4 cup green seasoning paste all over the fish.
⏱️ 10 min - 2
Roast the Breadfruit: Place the whole breadfruit directly over a medium gas stove flame. Using tongs, rotate the breadfruit periodically every 3-5 minutes to roast it evenly on all sides until the skin is charred and blackened, about 15-20 minutes. Once roasted, immediately transfer the hot breadfruit to a large pot filled with cold water. Let it soak for 10-15 minutes to cool down and soften the skin, which will make it easier to peel.
⏱️ 30 min - 3
Prepare the Shrimp: In a medium bowl, season the peeled, deveined jumbo shrimp with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika. Add 2 tablespoons of green seasoning paste and toss to ensure the shrimp are evenly coated. Set aside.
⏱️ 5 min - 4
Fry the Snapper: Heat 4 cups of vegetable oil in a large deep pan or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C). While the oil heats, lightly dust the seasoned snapper with 1/2 cup all-purpose flour, shaking off any excess. Carefully place the floured snapper into the hot oil. Fry for 6-8 minutes per side, or until the fish is golden brown, crispy, and cooked through. The internal temperature should reach 145°F (63°C). Remove the fried snapper from the oil and place it on a wire rack set over paper towels to drain excess oil.
⏱️ 20 min•🌡️ 360 - 5
Make the Chili Pepper Sauce: In a separate small saucepan, heat 1 tablespoon cooking oil over medium heat. Add the chopped red chili peppers, minced garlic, and chopped yellow onion. Sauté for 3-5 minutes until fragrant and softened. Stir in 1 tablespoon green seasoning paste and 1/4 cup water. Bring to a gentle simmer and cook for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly. Remove from heat.
⏱️ 10 min - 6
Cook the Jumbo Pepper Shrimp: In a clean large skillet, heat 1 tablespoon cooking oil over medium-high heat. Add the seasoned jumbo shrimp to the hot pan in a single layer. Cook for 1-2 minutes per side, until they turn pink and curl, indicating they are fully cooked. Pour the prepared chili pepper sauce over the cooked shrimp and toss to ensure they are well coated. Remove from heat.
⏱️ 5 min - 7
Finish the Breadfruit: Once the roasted breadfruit has cooled slightly, carefully remove it from the water. Using a paring knife, peel off its charred skin. Slice the peeled breadfruit into thick, manageable pieces, about 1/2 to 3/4 inch thick.
⏱️ 10 min - 8
Prepare the Onion and Mango Pickle: In a mixing bowl, combine the thinly sliced red onion and julienned green mango. Sprinkle with 1/2 teaspoon red chili flakes and 1/4 cup fresh chopped cilantro. Squeeze 2 tablespoons of fresh lime juice over the mixture and add 1/4 teaspoon salt. Toss everything together thoroughly to mix well.
⏱️ 5 min - 9
Plate the Dish: Place the fried snapper prominently on a large serving platter. Arrange the roasted breadfruit slices next to the fish. Spoon the jumbo pepper shrimp with chili sauce generously over parts of the snapper and breadfruit. Serve the refreshing onion and mango pickle on the side of the plate. Garnish the entire dish with additional fresh chopped cilantro for presentation.
⏱️ 5 min