Thai Fried Snapper with Tangy Sauce

To make the most of sansho pepper, black garlic, and chilies in a single dish, I came up with the “Tangy Sauce.” The Black Garlic provides a solid, flavorful base to the sauce, Chile de Arbol adds heat, and the Sansho Pepper marries with the vinegar for a fragrant, tart finish. Fish was the perfect vehicle for the Argyle Street Asian Blend, and my dad provided fresh snapper the day before I had planned to cook. The light egg white/corn starch coating creates a light crust that captures and mingles the flavors of the sauce with the seasonings on the fish for a harmonious, delicious bite. Together, these flavors create a delicious, Asian-inspired dish. On their own and in myriad other combinations, these wonderful ingredients from The Spice House will open up a whole new world of recipes and experiences in your kitchen.