Place potatoes on a microwave-safe plate. Cover with a damp paper towel.

Microwave covered until tender, 4-6 minutes.

Carefully remove from microwave. Using the flat side of an object, press down gently to smash each potato until 1/2" thick. Potatoes will be hot! Use caution.

Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add potatoes, half the Asian garlic, ginger & chile seasoning (to taste; reserve remaining for tempura batter), and a pinch of salt to hot pan. Cook until browned and crispy, 2-3 minutes per side.

Remove from burner.

While potatoes cook, continue recipe.

Pat snapper dry. Halve any larger pieces to match smaller pieces. Season all over with half the black garlic seasoning (reserve remaining for sauce) and a pinch of salt. Not a fan of fish skin? Don't worry. Once the snapper is cooked, the skin will easily peel off and you can serve it without the skin.

Place another large non-stick pan over medium heat and add canola oil. Let heat, 3 minutes.

While oil heats, combine tempura mix, 1/4 cup water, and remaining Asian garlic, ginger & chile seasoning (use less if spice-averse) in a mixing bowl until a thin batter forms, like a pancake batter. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

Line a plate with a paper towel.

Test oil temperature by adding a pinch of tempura batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Add snapper to tempura batter and gently flip to coat all over.

Working in batches if necessary, add snapper to hot pan and fry until golden-brown and snapper reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Fish thickness can vary; if you receive a thinner filet, we recommend checking for doneness sooner.

Remove from burner. Transfer to towel-lined plate.

Halve lemon and cut into wedges.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

In another mixing bowl, combine garlic aioli, remaining black garlic seasoning, white portions of green onions, Sriracha (to taste), and a pinch of pepper. Set aside. If aioli is too thick, add water, 1 tsp. at a time, until desired consistency is reached.

Plate dish as pictured on front of card, garnishing potatoes with green portions of green onions and serving snapper with spicy aioli. Squeeze lemon wedges over to taste. Bon appétit!