CRISPY WHOLE FISH WITH FIRE ROASTED CHIPOTLE PEPPER SAUCE WITH BLACK RICE

Crispy Whole Fish with Fire Roasted Chipotle Pepper Sauce with Black Rice image

Provided by Bobby Flay

Time 2h10m

Yield 4 servings

Number Of Ingredients 19

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3 large yellow peppers, roasted, peeled, seeded and coarsely chopped
1 tablespoon chipotle pepper puree
1/4 cup rice wine vinegar
1 tablespoon honey
1/2 cup olive oil
Salt and freshly ground pepper
2 cups canola oil
2 cups peanut oil
4 striped bass about 1 to 1 1/2 pounds each, cleaned and scaled
Salt and freshly ground pepper
2 cups rice flour
1/2 pound dried black beans, picked over
3 cups water
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 1/2 cups long grain rice
Salt and freshly ground pepper
1/4 cup finely chopped cilantro

Steps:

Fire Roasted Chipotle Pepper Sauce: Place the peppers, chipotle, vinegar and honey in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified and season with salt and pepper, to taste.;
Deep Fried Fish: Combine the oils in a deep fryer and heat to 365 degrees F.
Season the fish with salt and pepper on both sides. Place the flour on a plate and season with salt and pepper. Dredge the fish on both sides with the flour. Fry 2 fish at a time until golden brown, about 6 to 8 minutes. Drain on a plate lined with paper towels.
Black Rice: Place beans in cold water and bring to a simmer. Cook until soft, about 1 hour. Drain the beans, over a bowl. Place the cooking liquid in a medium saucepan and bring to a boil. Heat oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the rice and toss to coat with the oil. Add the hot cooking liquid to the rice and bring to a boil. Reduce heat to low, cover the pan and cook for 10 to 12 minutes. Turn off heat and let rice sit for 10 minutes. Season with salt and pepper. Fluff with a fork. Fold in the beans and cilantro.