Air Fried Red Snapper Collars with a Hoisin & Yuzu Sauce Glaze- Recipe
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Air fried Red Snapper collars with a Hoisin Yuzu sauce glaze.
If you haven’t had fish collars you’re missing out! It’s high fat content (mmmm) and proximity to larger bones makes them actually and hard to overlook! There’s also no little bones in that area so it’s easy to eat.
So simple to make. Just brush your fish collars with mirin, brush with sesame oil, sprinkle with salt and pepper. Pop in the air fryer for 13-15 min at 350F. Half way through, brush a mixture of hoisin sauce & yuzu soy sauce over the red snapper and pop it in the air fryer for remaining time.
Plate and brush fish again with the sauce, sprinkle with some white sesame seeds and serve with ponzu sauce.
You can also skip the hoison/yuzu sauce glaze and just brush the fish with mirin, sesame oil and salt/pepper for a more simpler approach.
When I cook in the studio I like to crack open my sky lights and use my air purifier and it’s like we never even cooked fish today 😜.
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INGREDIENTS
Wulf’s Fish Red Snapper Collars
Mirin (or sub with sake)
Sesame Oil
Flaky salt (or sea salt or kosher salt)
Black Pepper
Toasted white sesame seeds
Hoison / Yuzu sauce
1/2 tbs hoisin sauce
1 tbs yuzu sauce
1 red thai chili pepper
PREPARATION
Defrost fish collars by setting in fridge overnight, or soaking vacuum sealed bag in cold water until defrosted.
Rinse and pat dry.
Brush with mirin and let it soak into fish (about 10 min). Then brush fish (both sides) with sesame oil and crack salt and black pepper on the meat side of the fish (no need to salt or put black pepper the skin side).
Pop into your air fryer for 350F degrees for about 14 min for each collar. Half way through brush over with some of that hoisin yuzu sauce.
Remove from air fryer, plate, brush some more of that sauce ontop and sprinkle with some sesame seeds and garnish with some cilantro. Serve with some plain yuzu sauce on the side with red chili (optional for color and heat).