Dried seafood: place the dried scallops and dried shrimp in separate containers and cover with warm water to rehydrate for at least 30 minutes. Once soft, drain, reserving the soaking liquid. Finely chop the scallops and shrimp.
Prunes and Prosciutto: chop the dried prunes and prosciutto into small pieces.
Aromatics: peel and finely chop the fresh shallots and garlic. Finely chop the chili peppers (adjust the amount according to your tolerance for hotness).
Fry the Fish
Fish: wash the whole snapper (or other fish) thoroughly. Make diagonal cuts on both sides. Dry it meticulously with paper towels, because moisture is the enemy of crispy frying.
Breading: season the fish with salt. Cover the whole fish generously with tapioca starch, making sure the starch gets into the cuts.
Frying: in a deep pot or skillet, heat a generous amount of olive oil (at least half a cup) over high heat. When very hot, fry the whole fish, turning it carefully, until golden brown and crispy on the outside and cooked through on the inside. Remove the fish and place it on paper towels. Set aside.
Prepare the Sauce
Flavoring: in a skillet, heat 2 to 3 tablespoons of the olive oil used to fry the fish. Sauté the minced garlic, shallots, and chili pepper until fragrant (about 2 minutes).
Umami and Prosciutto: add the chopped dried scallops and shrimp, and the chopped prosciutto. Sauté over medium-low heat for 5 to 8 minutes, stirring constantly. The mixture will caramelize slightly.
Add Sweetness: stir in the chopped prunes and soy sauce. Mix well.
Adjusting the Sauce: if the sauce is too thick, add a little of the reserved soaking water to achieve the desired consistency. Simmer for 3 to 5 minutes, allowing the flavors to meld. Taste and adjust the salt (be careful, the soy sauce is already salty).
Assembly
Place the whole fried fish on a serving platter.
Pour a generous portion of the dried plum, seafood, and prosciutto sauce over the fish or serve it in a separate bowl so that each diner can serve themselves to their liking.
