From: Executive chef Michael Bloise
Wish at The Hotel
Miami Beach.
Yield: 4 servings.

Vietnamese Tea Foam:
1 tsp. Vietnamese jasmine tea
½ cup half-and-half
½ cup heavy cream
½ Tbsp. granulated sugar
as needed, salt

Pickled Papaya:
1 unripe papaya (green and firm), peeled, seeded, julienned
6 sprigs cilantro
2 scallions, julienned
1 cup rice wine vinegar
½ cup lime juice
2 kaffir lime leaves (can substitute zest of 1 lime or lemon)
2 cups granulated sugar
1 Tbsp. salt
¼ cinnamon stick

Snapper:
4 yellowtail snapper fillets, 8 oz. each
4 cups jasmine rice, cooked
8 medium shrimp (16/20), peeled and deveined
2 links Chinese sausage
4 basil leaves, torn into small pieces by hand
4 sprigs cilantro, stemmed
6 mint leaves, torn into small pieces
¼ cup rice flour (can substitute all purpose flour)

For Vietnamese tea foam: combine half-and-half with heavy cream and sugar in small sauce pot. Bring to boil; immediately remove from heat. Add tea; cover for 10 minutes to steep. Strain liquid; cool in refrigerator. Add salt; whip to stiff peaks.

For pickled papaya: Combine vinegar, lime juice, lime leaves, cinnamon, salt and sugar in small pot; bring to boil. Strain hot liquid and immediately pour over julienned papaya. Refrigerate until cool. Add scalions and cilantro. Reserve.

For snapper: Saute shrimp and sausage over medium-high heat until shrimp turn color. Add rice and herbs; adjust seasoning to taste with salt and pepper. Season snapper with salt and pepper; lightly dredge in rice flour and sauté over medium-high heat until golden brown. Flip fish over and finish cooking until done, approximately 5-6 minutes. Place snapper on top of fried rice mixture and garnish with pickled papaya salad. Lightly dress plate with Vietnamese tea foam.