Crispy Snapper with Thai Chili and Hamakua Mushroom Sauce

Crispy Snapper with Thai Chili and Hamakua Mushroom Sauce
Yield: 2 portions

For the fish:
1 pound of your favorite snapper whole or filet
½ cup cornstarch for dusting 
Salt and pepper, to taste
6 cups salad oil

For Sauce:
2 Tablespoons salad oil
½ cup small diced onion 
½ cup small diced green bell pepper 
½ cup small dice red jalapeno  
½ cup sliced garlic  
1 cup shredded Hamakua mushrooms (Ali'i, Shimeji, Oyster)
2 cups chicken stock
1 Tablespoon fish sauce
1 Tablespoon Aloha shoyu
½ cup chopped basil leaves 
½ cup cilantro leaves and stems 
2 Tablespoon cornstarch slurry to thicken

Heat a wok or sauté pan on high.  Add in the oil and heat.  Dust the fish with salt and pepper and then cornstarch.  Fry the fish crispy and set aside.  Heat the oil in a wok or sauté pan.  Add in the onion, peppers, garlic, and mushrooms.  Lightly sauté and deglaze with the chicken stock.  Season with fish sauce and shoyu and thicken with a cornstarch slurry to medium nape.
Add in the basil and cilantro and serve over fish.