Crispy Fish and Taro 'Chips' With Guava Dipping Sau

Name: Crispy Fish and Taro 'Chips' With Guava Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup naturally brewed soy sauce; 1 tablespoon minced garlic; 1 tablespoon minced ginger; 2 lemons, juiced; 1/4 cup canola oil; 2 serrano chiles, de-stemmed, minced; 2 to 3 pounds mixed whole fish, evicerated and scaled; 1 large onion, sliced; 5 guavas, peeled, roughly chopped, plus 2 extra, sliced, for garnish; 1/2 cup sake; 1 cup fresh pineapple juice; 2 limes, juiced; 1/4 cup macadamia nut oil; 1 large taro, cut into large rounds, 1/4-inch thick; 2 cups rice flour; Pink salt and black pepper; 1/2 cup chopped parsley; Canola oil, to cook

Servings: persons

1/4 cup naturally brewed soy sauce
1 tablespoon minced garlic
1 tablespoon minced ginger
2 lemons, juiced
1/4 cup canola oil
2 serrano chiles, de-stemmed, minced
2 to 3 pounds mixed whole fish, evicerated and scaled
1 large onion, sliced
5 guavas, peeled, roughly chopped, plus 2 extra, sliced, for garnish
1/2 cup sake
1 cup fresh pineapple juice
2 limes, juiced
1/4 cup macadamia nut oil
1 large taro, cut into large rounds, 1/4-inch thick
2 cups rice flour
Pink salt and black pepper
1/2 cup chopped parsley
Canola oil, to cook

1
In a bowl, mix the soy, garlic, ginger, lemon juice oil, and chile together.
2
Marinate the fish for 30 minutes.
3
In a saucepan on high heat, lightly coat with canola oil and caramelize the onions.
4
Add the guavas and deglaze with sake.
5
Reduce by 50 percent and add juices.
6
Reduce by another 50 percent and transfer to a blender.
7
Blend until smooth and lift with macadamia nut oil.
8
Season and check for flavor.
9
In a fryer at 300 degrees, blanch the taro until soft, about 5 minutes.
10
Drain on paper towel, un-seasoned and set aside.
11
Heat canola in a deep pan to 400 degrees F. Pull fish out of marinade and dredge in rice flour.
12
Fry the fish with the taro until golden brown, about 3 to 5 minutes.
13
Season with pink salt.
14
On a large platter, place fish and taro down and serve with sauce in a small bowl.
15
Garnish with guava slices and parsley.
16
Wine: Crisp, tropical Sauvignon Blanc from New Zealand (Cloudy Bay, Brancott)

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup naturally brewed soy sauce, 1 tablespoon minced garlic, 1 tablespoon minced ginger, 2 lemons, juiced, and more.

Yes, Crispy Fish and Taro 'Chips' With Guava Dipping Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crispy Fish and Taro 'Chips' With Guava Dipping Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions