Fish and Chips “Asian Style”

1 whole American red snapper
6 garlic cloves sliced
2 slices of applewood smoked bacon

Marinade:

1/2 cup of orange juice
1/4 cup of olive oil
1 tablespoon of lemongrass
1 tablespoon of chili sauce
1 teaspoon of sesame oil
1 teaspoon of oyster sauce or fish sauce
1 tablespoon cilantro

For fingerling fries:

1/2 lb of fingerling potatoes sliced and julienned
sesame seeds and 2 tablespoons of honey

Hoisson catsup:

1/2 cup hoisson sauce
1 teasopoon of brown sugar
1/2 teaspoon sesame oil
1 teaspoon rice vinegar
1 tablespoon chili sauce

With the red snapper laying on its side score 1/4 inch cuts into the skin about 8 exactly and place each slice of garlic and a slice of bacon into each score do this on both sides of the fish making sure it is in the fish entirely.  When you have done this mix together the marinade and let sit for 2 hours making sure to turn fish after the first hour.   

Meanwhile take your sliced and prepare them to be fried into oil at approximately 350 degrees making sure to use peanut oil and or canola oil.  Then combine all your ingredients to make the hoisson catsup and set aside.  
     
 When the fish is done marinating shake off the excess marinade and prepare the grill and or grill pan to grill the snapper making sure to reserve the marinade to baste on the fish while grilling.  Cook the fish for approximately 8-10 minutes on each side until it reaches a temperature of 165 degrees internally and making sure to baste the fish throughout.
      
 For the fingerling fries deep fry them for until crispy and browned when you have achieved this toss the potatoes with the sesame seeds and the honey and serve right away with hoisson bbq sauce.  For the snapper run a knife along the backbone loosening the meat from the bones making sure to discard the pin bones from the fish.
      
 Serve this with a garnish of lime and of course a cold beer and or Riesling to make it a real hit!