Ingredients Jump to Instructions ↓

  1. 1/4 cup naturally brewed soy sauce

  2. 1 tablespoon minced garlic

  3. 1 tablespoon minced ginger

  4. 2 lemons, juiced

  5. 1/4 cup canola oil

  6. 2 serrano chiles, de-stemmed, minced

  7. 2 to 3 pounds mixed whole fish, evicerated and scaled

  8. 1 large onion, sliced

  9. 5 guavas, peeled, roughly chopped, plus

  10. 2 extra, sliced, for garnish

  11. 1/2 cup sake

  12. 1 cup fresh pineapple juice

  13. 2 limes, juiced

  14. 1/4 cup macadamia nut oil

  15. 1 large taro, cut into large rounds, 1/4-inch thick

  16. 2 cups rice flour Pink salt and black pepper

  17. 1/2 cup chopped parsley Canola oil, to cook

Instructions Jump to Ingredients ↑

  1. In a bowl, mix the soy, garlic, ginger, lemon juice oil, and chile together. Marinate the fish for 30 minutes. In a saucepan on high heat, lightly coat with canola oil and caramelize the onions. Add the guavas and deglaze with sake. Reduce by 50 percent and add juices. Reduce by another 50 percent and transfer to a blender. Blend until smooth and lift with macadamia nut oil. Season and check for flavor. In a fryer at 300 degrees, blanch the taro until soft, about 5 minutes. Drain on paper towel, un-seasoned and set aside. Heat canola in a deep pan to 400 degrees F. Pull fish out of marinade and dredge in rice flour. Fry the fish with the taro until golden brown, about 3 to 5 minutes. Season with pink salt. On a large platter, place fish and taro down and serve with sauce in a small bowl. Garnish with guava slices and parsley. Wine: Crisp, tropical Sauvignon Blanc from New Zealand (Cloudy Bay, Brancott)


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