H2O_Lionfish_BIG

 

H2O RESTAURANT
DAN DUNN

2 whole fish, gutted
Salt and pepper
Cornstarch
1 egg
½ cup milk

Make sure you have hot oil in a skillet. Make egg wash. Dredge fish in egg wash, then seasoned cornstarch. Fry for about 8-10 minutes. Drain oil and place whole fish on platter with pickled vegetables then top with hoisin.

Sauce:
2 cups hoisin
1 Tbsp. chopped ginger
1 Tbsp. cilantro
½ Tbsp. sliced green onion
½ Tbsp. sliced green onion
½ Tbsp. chopped garlic
Place hoisin in a small pot. Simmer with garlic, ginger, cilantro and green onion for about 4 minutes. Place on fish when done.

Pickled Vegetables:
1 oz. red pepper
2 oz. carrots
1 oz. yellow onion
2 oz. cucumber
1 oz. jalapeno
½ bunch cilantro, chopped
1 cup rice wine vinegar

Place thin sliced vegetables in a bowl with vinegar. Let sit for 20 minutes. Serve with Jasmine rice.