Whole Fried Fish with Grilled Lime, Cilantro and Ginger Vinaigrette
Recipe GLPR20e13b249039c2
Two whole fish, perfectly seasoned and crisped in hot oil, finished with a bright ginger and cilantro vinaigrette and served with charred grilled limes. The diagonal slashes ensure even cooking and help the seasoning penetrate throughout the delicate flesh.
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Ingredients
2 limes
1/4 cup olive oil
1/2 cup rice vinegar
1 tablespoon honey
1 tablespoon grated fresh ginger
1 (2-inch) piece fresh ginger
1 tablespoon soy sauce
1 teaspoon fish sauce
Kosher salt
Freshly ground black pepper
6 cups neutral oil or vegetable oil for frying
1 jalapeño
2 Two 1 1/2- to 2-pound whole fish such as red snapper or striped bass
4 cups rice flour
1 tablespoon toasted and ground coriander seeds
1 cup fresh cilantro leaves and small stems
4 scallions, sliced on a bias
Directions
Heat a grill pan over medium-high heat. Place the halved limes cut-side down on the hot pan and grill until the cut surfaces are deeply charred and caramelized, about 5 to 8 minutes. Set the grilled limes aside.
In a bowl, whisk together the olive oil, rice vinegar, honey, grated ginger, soy sauce, and fish sauce until well combined. Season to taste with kosher salt and freshly ground black pepper. Set the vinaigrette aside.
Pour the frying oil into a large cast-iron skillet, ensuring the oil level reaches no more than halfway up the sides of the pan. Heat the oil over medium-high heat to 350 degrees Fahrenheit. Add the jalapeño and 2-inch piece of ginger to the hot oil for infusion.
Pat the whole fish dry thoroughly with paper towels. Working with one fish at a time on a cutting board, make diagonal slashes across both sides of the fish, spacing them about 2 inches apart and cutting all the way through to the bone. Season the interior and exterior of both fish generously with kosher salt. In a shallow bowl, combine the rice flour, ground coriander seeds, lime zest, and 1 tablespoon of salt. Dredge each fish thoroughly in the seasoned flour mixture, shaking off any excess.
Once the oil reaches 350 degrees Fahrenheit, carefully grip the first fish by the tail and gently lower it head-first into the hot oil, laying it away from you to avoid splashing. Repeat with the second fish. Fry for approximately 4 minutes, until the bottom side flesh is cooked through and the skin is deeply browned and crispy. While frying, use a spoon to periodically baste the inside of the fish heads with the hot oil.
Using a fish spatula and tongs, carefully flip both fish over. Continue frying for another 4 minutes until the second side flesh is completely cooked through and the skin is deeply browned and crispy. The fish should flake easily when tested with a fork. Transfer both fish to a wire rack and season both sides with additional kosher salt.
To serve, place both fried fish on a serving platter. Spoon the ginger vinaigrette over the top and around the fish. Garnish generously with fresh cilantro leaves and sliced scallions (drained from ice water). Arrange the grilled lime halves around the edges of the platter for squeezing over each portion.
