DEEP-FRIED ROCKFISH BOAT
Steps:
- Heat up the cooking oil until it reaches 330 degrees fahrenheit. Cut each fillet of the fish into 1-2 inches sized pieces. Dredge the pieces and the bones in flour. Deep-fry the bones slowly and try to hold up the head to ensure the 'curve' of the boat. This step works better with flat fish i.e. flounder/ halibut than it did with my little rockfish. Once the bones have browned and turn crisp, remove from oil and set aside on some oil-absorbent paper. Now, turn the heat up until the oil reaches 350 degrees fahrenheit. Deep-fry the fillet pieces till golden brown. Remove and set on oil-absorbent paper. The sauce is made by simply combining all the ingredients together. Refrigerate for 24 hours, remove the kelp. Strain though either a piece of cheesecloth or coffee filters to clarify. Of course, at this point, just buying a bottle of ready-made ponzu will sound very attractive! Place the fish bones (hopefully with the head still attached) onto a dish. Heap the deep-fried fillets on top of the fish bones (where it's flesh should have been). If you wish, garnish with some green onions. The glass noodles should be cut into 2 inch pieces and deep-fried (again, this is optional, just adds to the texture and the look of the dish). The glass noodles will immediately puff up and turn white. Remove from oil. I simply laid the puffed up noodles on the dish, then my fish bones and lastly the fish fillets. Serve with the dipping sauce. You may also just serve the fish with lemon juice flavoured to taste with some salt.
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