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Make The Church Key's Tapioca Crusted Tai Snapper

Learn how to cook one of The Church Key's delicious signature dishes.

Tapioca Crusted Tai Snapper with Broccoli Rabe, Sushi Rice Cake, White Soy Vinaigrette
Recipe courtesy of The Church Key
Yield 4 servings

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White Soy Vinaigrette
1 cup white soy sauce (shiro shoyu)
1 tbsp dark soy sauce
¼ cup rice wine vinegar
1 tbsp ginger, minced fine
½ cup canola oil
1 tsp black sesame seeds
¼ cup green onions, sliced thin

Sushi Rice Cakes
1 cups sushi rice (washed 3 times)
2 cups water
¼ cup rice wine vinegar
1 tbsp sugar
1 tbsp canola oil
1 tsp kosher salt
1 cup wondra flour, for dusting

Tapioca Crusted Red Snapper
4 each 6oz snapper fillets
2 cups buttermilk
1 ½ cups tapioca flour
1 ½ cups cornstarch
1 ½ cups clarified butter

Sautéed Broccoli Rabe
1 tbsp canola oil
1 tsp sesame oil
1 tbsp shallot, minced fine
1 tsp garlic, minced
1 tsp ginger, peeled, minced fine
1 bunch broccoli rabe, cleaned of the stems
½ cup vegetable stock



White Soy Vinaigrette
1. In a small sauce pot over low heat combine the white soy, dark soy, rice wine vinegar and ginger.
2. Bring to a simmer, remove from heat, add the oil, black sesame seeds and scallions.
3. Gently warm before serving.

Sushi Rice Cakes
1. In a medium sized sauce pot, combine sushi rice and water.
2. Place pot over high heat, bring to a boil, reduce to a simmer, cover and cook on low heat for 15-20 minutes.
3. Meanwhile, in a small mixing bowl combine the rice wine vinegar, sugar, canola oil and salt.
4. Mix until completely dissolved.
5. Once the rice is cooked transfer to a large mixing bowl and mix with the rice wine vinegar solution.Gently fold it together making sure not to smash the rice.
6. Spray an 8-inch X 8-inch baking dish with nonstick spray.
7. Add rice to the baking tray and using your fingers spread the rice evenly making sure to compress it. It should be at least a ¼ inch thick.
8. Cover with plastic wrap and place in the refrigerator for at least one hour, (over night is best).
9. Once cooled, remove from the baking dish and cut into 2”X4” rectangles.
10. Place the wondra flour in the same baking dish and coat the rice cakes evenly with the flour. Make sure to dust off any flour that remains.
11. In a large sauté pan with a ¼ inch of oil heat on medium heat and allow to heat for several minutes.
12. Working in batches carefully lay the cakes in the oil and fry until golden brown making sure to turn on both sides.
13. Remove the cakes from oil and place on paper towels to drain any excess oil.

Tapioca-Crusted Red Snapper
1. Using a baking dish lay the snapper fillets down and season with salt and pepper.
2. Pour the buttermilk over the fillets making sure to completely coat them.
3. Allow the fillets to set the buttermilk for at least 30 minutes.
4. In a separate bowl combine the tapioca flour and cornstarch, mix them together completely.
5. Dredge the fish into the flour, make sure the fish is completely covered with the flour mixture.
6. In a large sauté pan over medium high heat add the clarified butter. Allow to heat for several minutes.
7. Once hot, add the fish fillets very gently to the butter.
8. Using a slotted spoon press the fillets down.
9. Fry on both sides until golden brown, about 3-4 minutes per side.
10. Remove from the butter and place on paper towels to soak up any remaining butter.
11. Season the fish with salt before serving.

Broccoli Rabe
1. In a large sauté pan over high heat add the canola oil and sesame oil.
2. Allow the oils to heat for 1 minute.
3. Add the shallots, garlic, and ginger.
4. Sauté for 10 seconds and add the broccoli rabe, continue to sauté for another minute.
5. Add the vegetable stock.
6. Cook the broccoli rabe for another minute.
7. Remove from heat and transfer to a tray lined with paper towels to remove any excess stock.

Assembling the Dish
1. Lay out 4 entrée style bowls.
2. Place one rice cake in the middle of each bowl.
3. Evenly distribute the broccoli rabe on top of each sushi rice cake.
4. Place a snapper fillet on top of the broccoli rabe.
5. Lastly spoon about ¼ cup of white soy vinaigrette over the top and serve.


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