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Whole Fried Snapper with Prune XO Sauce

Fried snapper served with rice, thai basil, and an XO sauce made with California prunes. 

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with California Prunes and Front of the House.

XO Sauce


  • ½ lbs. CA Prunes CA PRUNES ½ LBS
  • 6-8 oz. Dried scallops
  • 6-8 oz. Dried Shrimp 
  • 4-6 oz. Prosciutto 
  • 6-10 ea. Thai chilies
  • 8-10 ea. Garlic cloves
  • 3 ea. Shallots, whole
  • ½ cup Soy sauce
  • 1 cup Vegetable oil


  1. Place dried scallop and shrimp in separate containers and pour over boil hot water. Just enough to cover. When soft, set aside liquid and chop or grind in a mortar and pestle. Slice prosciutto into like sized pieces. Set everything aside.
  2. Mince garlic, chile, and slice prunes and shallots thin.
  3. Saute garlic, chile, and shallots, add rest of ½ cup oil and bring up to temp. Add scallops, shrimp, prosciutto and prunes. Saute/shallow fry for 3-4 minutes. Add the liquid from reconstituting the shrimp and scallops. Add more oil if the ingredients aren’t covered. Cook down on a simmer 45 min-1 hr low and slow. This sauce is meant to be oily. Don’t be afraid. It’s like a chunky umami chile oil.

Fried Snapper


  • 1 whole Snapper
  • Tapioca starch


  1. Slice into the fish slightly at an angle. Season the outside of the fish with salt and dredge with tapioca starch. Fry at 350 F until golden brown and cooked through.
  2. Serve with Thai basil and white rice.