Crispy-Skinned Yellowtail Snapper with Shrimp, Chinese Sausage, Pickled Green Papaya and Vietnamese Tea Foam

Crispy-Skinned Yellowtail Snapper with Shrimp, Chinese Sausage, Pickled Green Papaya and Vietnamese Tea Foam

From: Executive chef Michael Bloise
Wish at The Hotel
Miami Beach.
Yield: 4 servings.

Vietnamese Tea Foam:
1 tsp. Vietnamese jasmine tea
½ cup half-and-half
½ cup heavy cream
½ Tbsp. granulated sugar
as needed, salt

Pickled Papaya:
1 unripe papaya (green and firm), peeled, seeded, julienned
6 sprigs cilantro
2 scallion

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TAGS: Recipes