Crispy Fish and Taro 'Chips' With Guava Dipping Sauce Recipe

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.

No additional tips available.

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

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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.

Crispy Fish and Taro 'Chips' With Guava Dipping Sauce

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