Crispy Potato Nugget Hoisin Halibut
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
44
Spice
54
Sweetness
49
Sourness
42
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1 tbsp
Ginger (minced fresh)1 cup
Light Soy Sauce1 cup
White Wine1 cup
Panko Bread Crumbs1 cup
Hoisin Sauce1 cup
Oyster Sauce1 cup
Soy Sauce2 tbsps
Rice Wine Vinegar1 tsp
Sesame Oil1 cup
All-Purpose Flour4 tbsps
Canola Oil3 tbsps
Sesame Seed (toasted)1 cup
Green Onion (chopped)Directions:
1
Preheat oven to 200 degrees F
2
Cut halibut in 4 equal pieces
3
In a mixing bowl, combine ginger, light soy sauce, white wine, and pepper in mixing bowl
4
Add fish to bowl and let marinate for about 20 to 30 minutes
5
Defrost potato nuggets; add panko, hoisin, oyster sauce, soy sauce, rice wine vinegar, and sesame oil
6
Mix together thoroughly and divide into 4 equal amounts
7
Heat a medium nonstick saute pan to low and add 2 tablespoons of oil
8
Remove fish from marinade, shake off excess marinade, and dredge in flour on both sides
9
Apply 1/4 of potato mixture to fish; press the mixture onto the top of the fish
10
Add fish potato-side-down to saute pan; cook 2 portions at a time
11
Cook until potato mixture is lightly browned and crispy
12
Gently turn the fish over; cook the other side for 2 minutes
13
When finished, remove, place on a baking sheet and hold in the oven until the next two fillets are cooked
14
Repeat the process for the next two fillets
15
Garnish with sesame seeds and green onions