Crusted Sablefish and Chips
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 496 |
| pro | 26 g |
| total fat | 38 g |
| sat. fat | 7 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 197 mg |
| sodium | 683 mg |
| potassium | 678 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 22 |
| vit A | 19 |
| vit C | 5 |
| folate | 23 |
- Portion size: 8
By Eva Fong, Burnaby, B.C.
Cook of the Year 2009 Winner, Fish & Seafood category & Grand-Prize winner
The inspiration for this dish comes from Eva's husband, who loves fish and seafood. Before the couple had children, Saturdays were known as Seafood Saturday in the Fong house. The Asian spin on this dish displays the diversity we have in Canada: fish and cucumbers from British Columbia, sweet potatoes from Ontario. Eva serves this dish with Sweet Potato Fries.
Ingredients
- 1-1/4 cups 1-1/4cupspanko bread crumbs
- 1 tbsp 1tbspminced garlic
- 1 tbsp 1tbspminced shallotshallots
- 1 tbsp 1tbspminced gingerroot
- 1 tbsp 1tbspminced lemongrass
- 1/2 cup 1/2cupall-purpose flour
- 2 2eggeggs
- 8 8sablefish filletsablefish fillets, (about 6 oz/175 g each)
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 3 tbsp 3tbspgrapeseed oil Asian Tartar Sauce:
- 1/2 cup 1/2cupchopped seeded English cucumberEnglish cucumbers
- 2 2cloves garlic, minced
- 2 tbsp 2tbspgranulated sugar
- 2 tbsp 2tbsprice wine vinegar
- 4 tsp 4tspsambal oelek, or Asian hot sauce
- 1-1/2 tsp 1-1/2tspsalt
- 1 tsp 1tspfish sauce
- 3 3egg yolkegg yolks
- 2 tbsp 2tbsplemon juice
- 1/2 tsp 1/2tspdry mustard
- 1-1/4 cups 1-1/4cupsgrapeseed oil
- 2 tbsp 2tbspchopped green oniongreen onions
Preparation
Asian Tartar Sauce: In bowl, combine cucumber, garlic, sugar, vinegar, sambal oelek, salt and fish sauce. Let stand for 1 hour. Drain, reserving 1/4 cup (50 mL) of the liquid.
In blender, blend together egg yolks, lemon juice, mustard and reserved liquid. With motor running, slowly pour in oil in slow steady stream until thickened and texture of mayonnaise. Stir in cucumber mixture and green onions. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
In shallow dish, combine panko, garlic, shallot, ginger and lemongrass. Place flour on plate. Beat eggs in separate bowl. Sprinkle fish with salt and pepper. Dip into flour, shaking off excess; dip into eggs, then panko mixture.
In skillet, heat oil over medium heat; cook fish, in batches and turning once, until crispy, golden and fish flakes easily when tested, 6 to 10 minutes.
More crusted fish recipes:
- Cornmeal-Crusted Salmon with Citrus Onion Salad
- Cornmeal-Crusted Pickerel
- Herb-Crusted Salmon and Tomato
- Cornmeal-Crusted Pickerel BLT
- Cornmeal-Crusted Rainbow Trout Sandwiches
Additional information : Wine Pairing: unoaked or lightly oaked Chardonnay from British Columbia or Ontario
Source : Canadian Living Magazine: November 2009
