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Ponzu-Soy
Vinaigrette
Oven
Roasted Swordfish
with Lentil de Puy Salad
Grilled Ponzu Marinated
Chicken
with Orzo ‘Risotto’
Broiled Shrimp
’Carpaccio’
Patricia Yeo's Whole
Fried Fish with Sizzling Lime-Ponzu Sauce, Pineapple Fried Rice
WINE NOTES
Sake: Reminiscent of a
mineral-rich sauvignon blanc. Slight herbal fragrance with touch of
very ripe banana. Light, smooth and complex.
Aries: Intense aromas of berry,
black cherry, cola & vanilla. Silky texture with balancing tannins.
Completely organic. Carneros, CA
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Patricia Yeo's
Whole Fried Fish with Sizzling Lime-Ponzu Sauce,
Pineapple Fried Rice
Serves 4
- 1 gallon canola oil plus 1 cup
- 1 whole black bass, 2-3 pounds, gills and
guts removed (you can use dourade or bronzini as well)
- 1 cup seasoned rice flour (season with
black pepper and kosher salt)
- 2 teaspoons diced ginger
- 1/4 cup chopped garlic
- 4 large jalapenos, julienne, plus more for
garnish
- Juice and zest of 4 limes
- 1 cup Ponzu-Soy Vinaigrette
- Cilantro leaves, for garnish
- Pineapple Fried Rice, to serve alongside
- Kosher salt and freshly ground black pepper
Preheat one gallon of oil in a wok. Cut three or
four deep slits about 1/2-inch apart into the side of the fish, deep
enough to hit the vertebrae. Press fish in seasoned flour and dust
off excess. Drop fish into hot oil and fry for about 5-7 minutes,
depending on the fish. Remove from oil and drain. Transfer to a
serving dish. While fish is frying, over medium-high heat, heat 1
cup of canola oil in a large sauté pan. Add ginger, garlic and
jalapeno. Cook for 1-2 minutes. Immediately remove pan from heat.
Add the lime juice, lime zest and Ponzu-Soy Vinaigrette. Pour the
sizzling hot sauce over fish. Garnish with cilantro and red
jalapenos. Serve immediately alongside pineapple fried rice.
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