Crispy Grouper Collars | James Beard Foundation

Ingredients

• 3/4 cup wildflower honey
• 1 tablespoon plus 1 teaspoon garlic–chile sauce (such as sambal olek)
• 1 tablespoon rice wine vinegar
• 1 1/2 teaspoons lime juice
• 1 clove garlic, minced
• 1 (1/4-inch) piece ginger, minced
• 1/4 teaspoon lemongrass, minced
• 1/4 teaspoon cilantro, finely chopped
• 1/4 teaspoon mint, finely chopped
• Salt
• ground black pepper
• 1 head green garlic (or 3 cloves garlic)
• 1 cup mayonnaise
• 1 tablespoon lemon juice
• 1 kohlrabi, peeled and julienned
• 1/2 cup julienned fennel
• 1/4 cup olive oil
• 1/4 cup julienned red onion
• 1/4 cup julienned red bell pepper
• 1 Fresno chile pepper, cut into rings
• 2 tablespoons basil, chiffonade
• 2 tablespoons cider vinegar
• 1 teaspoon honey
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 cup soda water
• 2 whole grouper, scaled and gutted (or 2 collars)
• 6 cups vegetable oil for frying
• 1 tablespoon ground Aleppo pepper