The ingredients you'll need for crispy red snapper with sauteed lobster salad are
Black Bean Sauce
and red snapper
Before we taste the final product, let's quickly review the cooking process
Begin with the side dish. heat the pan and saute the aromatics, minced garlic and ginger, then add the julienne carrot and cabbage individually, and put the lobster cubes inside. Season with oyster sauce, black pepper and sake. Let the sauce reduce, and you're done with the first side dish.
In the meantime, prepare the cherry tomato. Put tomato, fresh thyme, olive oil, black pepper, and salt together. While you have the option to pan roast it, it's easier to cook them in a 350 degree oven for 10 mins.
Next, make the sauce.
Combine the baby carrots. orange juice, cumin seeds, garlic, and orange zest. Boil the ingredients for 3 hrs.
While they cook, prepare the salad garnish. Peel the asparagus, and cut it into small pieces. It gives the salad a crunchy texture.
Next, prepare the the fish. There are two ways of cooking the fish.
Traditionally, you can pan the roast the fish. Make sure to use fish with the scales removed, and that has no water on it. Season with a pinch of salt. Put the pan on high heat, and add a splash of oil. put the fish into the pan with skin side down. Don't flip it as it will effect the crunchiness of the skin. Finish it in a 500 degree oven for 3 mins.
The second way to prepare the fish is to fry it. Use a cut of snapper that has the skin on. heat the oil in high heat pan until it smokes. When you pour the oil over the fish skin, the scales will immediately react. When the snapper shrinks in size and turns white, add a little bit butter. Finish cooking in a 250 degree oven for 5 mins.
Assemble all of the components of the dish onto a plate, and enjoy!