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