Tested till perfect Crusted Sablefish and Chips

Crusted Sablefish and Chips

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.

By Recipes adapted by The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2009

  • rating starrating starrating starrating starrating star
  • Portion size 8

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
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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:

Additional information : Wine Pairing: unoaked or lightly oaked Chardonnay from British Columbia or Ontario

Nutritional Information Per serving: about

cal 496 pro 26g total fat 38g sat. fat 7g
carb 12g fibre 1g chol 197mg sodium 683mg
potassium 678mg

% RDI:

calcium 8 iron 22 vit A 19 vit C 5
folate 23
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