Ming Tsai meets his backcountry guides who will take him snowcat skiing in Colo.

Ingredients:

2 Tbs. kosher salt
1 tsp. Szechwan peppercorn, ground
2 Tbs. ground Indonesian black pepper
1-1/2 lbs. red snapper, boneless fillets, cut into 2 inch pieces
1 cup self-rising flour
1 tsp. baking powder
peanut oil for frying
1/2-lb. Chinese long beans, cut into 2-inch lengths
garlic fried noodles (recipe below)

Directions:

1. Heat a sauté pan to very hot and add the salt
   
2. Reduce the heat and sauté for 3-5 minutes.
   
3. Turn heat off and add the peppercorns. Mix and let stand.
   
4. To make the batter, slowly add cold water to the flour and baking powder to achieve a batter with the consistency of runny pancake batter.
   
5. Add the snapper to the batter and coat well.
   
6. In a wok on high heat. Fill with 2-3 inches of oil and heat.
   
7. Add the snapper and deep fry for about 5 minutes, or until fully cooked.
   
8. Set aside on paper towels.
   
9. Season with the Indonesian spiced salt.
   
10. In the same hot oil, quickly flash fry the long beans until brown and crispy.

Plating: On a large oval platter, place a large mound of the noodles in the center and top with the snapper and long beans. Garnish with basil sprigs.

Garlic Fried Noodles

Ingredients:

12 cloves of garlic
2 cups garlic chives or scallions
1/2-cup sambal tomat
3 eggs, beaten
1 lb. fresh egg noodles, blanched
2 Thai Bird chilies, minced
1/2-cup tomatoes, 1/4 inch dice
1 lb. water spinach or baby spinach, cleaned
1/2-cup opal basil, 1/8 ribbon (save a few sprigs for garnish)
salt and black pepper to taste
lime wedges, for garnish

Directions:

1. In the same wok with the snapper and long beans were cooked in, drain the oil leaving 2 tablespoons.
   
2. On high heat, stir fry the garlic until lightly brown about 2 minutes.
   
3. Add the chives and sambal Tomat.
   
4. Add the eggs and stir quickly for 20-30 seconds.
   
5. Add the noodles, chilies, tomatoes, water spinach and basil and cook until the spinach wilts.
   
6. Season with salt and pepper and check for flavor.
   
7. Serve with lime wedges and opal basil.

Wine: Stoneleigh Sauvignon Blanc.

Copyright, 2000, Ming Tsai, All Rights Reserved