Best Crispy Whole Fish With Fire Roasted Chipotle Pepper Sauce With Black Rice Recipes

Fried Whole Fish, Chipotle Sauce, Rice, and Mexican Slaw image

Provided by Food Network

Time P1DT2h5m

Yield 2 to 3 servings

Number Of Ingredients 22

1/2 cup chopped garlic
1/2 cup salt
2 pounds whole sea bass (or your choice of fish)
Oil, for frying
Chipotle Sauce, recipe follows
Mexican Slaw, recipe follows
Cooked rice, for serving
2 tablespoons butter
1 cup chopped onion
1/2 cup chipotle adobo puree
1/2 cup chopped fresh cilantro
1/2 cup chopped jalapeno
1 tablespoon minced garlic
2 cups lobster broth
1 cup ketchup
2 cups shredded red cabbage
2 cups shredded white cabbage
1/2 cup julienned red onion
1 tablespoon chopped fresh cilantro
Lime juice, for drizzling
Olive oil, for drizzling
Salt

Steps:

For the fish: Combine garlic, salt and 1 gallon water in a pot. Bring to a boil and turn off the heat. Pour the brine in a container to cool it down to room temperature, then add fish. Let the fish soak in the brine, refrigerated, for 24 hours.
Heat the oil in a deep-fryer to 325 degrees F. Fry fish until cooked through, 8 to 9 minutes.
Let fish rest for a couple of minutes, then place on a plate. Serve with Chipotle Sauce, Mexican Slaw and rice.
Add butter to a large pot over high heat, then add onion, adobo puree, cilantro, jalapeno and garlic. Cook, stirring, for about 2 minutes, then add lobster broth and ketchup. Lower to medium heat and cook for 10 minutes.
Toss red and white cabbage, onion and cilantro in a bowl and add lime juice, olive oil and salt to taste.

Crispy Fish in Chili Sauce image

Provided by Ben Ross

Categories Chinese

Time 40m

Yield 3 serving(s)

Number Of Ingredients 15

500 g fish fillets
1 cup plain flour
1/3 cup cornflour
1 egg white
3/4 cup water
oil (for deep-frying)
1 tablespoon oil
1 tablespoon grated green ginger
3 garlic cloves
1/2 cup tomato sauce
1/3 cup chili sauce
2 teaspoons sugar
1 tablespoon soy sauce
2 teaspoons dry sherry
1/2 cup water

Steps:

The strength of the chili sauce will effect how hot this dish is.
I recommend a sweet chili sauce for those who don't like it too hot.
Place oil, ginger, garlic, tomato sauce and chili sauce in a pan on medium heat for 5 minutes.
Add remaining ingredients and let it simmer on low for a few more minutes.
Leave the sauce to sit while you prepare the fish.
Chop the fish into approximately bite-size pieces.
Sift the flour and cornflour into a bowl.
Make a well in the flour and add the egg white and water.
Mix to a smooth batter.
Coat the pieces of fish with the batter.
Heat oil in large pan and dip the fish into the oil.
Cook the pieces for a few minutes each (cook many at a time).
Heat the sauce back up.
Once the fish is all cooked add the sauce to the fish in a large frying pan.
Serve when hot.
Enjoy.