Crispy Potato Nugget Hoisin Halibut
- 2 pounds halibut (whole fillet), cut into 4 equal pieces
- 1 tablespoon minced fresh ginger
- 1/4 cup light soy sauce
- 1/4 cup white wine
- 2 cups shredded potato nuggets, defrosted (recommended: Tater Tots)
- 1 cup panko bread crumbs
- 1/2 cup hoisin sauce
- 1/4 cup oyster sauce
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1/2 teaspoon sesame oil
- 1/2 cup all-purpose flour
- 4 tablespoons canola oil
- 3 tablespoons sesame seeds, toasted
- 1/2 cup chopped green onions
Preheat oven to 200 degrees F.
Cut halibut in 4 equal pieces. In a mixing bowl, combine ginger, light soy sauce, white wine, and pepper in mixing bowl. Add fish to bowl and let marinate for about 20 to 30 minutes.
Defrost potato nuggets; add panko, hoisin, oyster sauce, soy sauce, rice wine vinegar, and sesame oil. Mix together thoroughly and divide into 4 equal amounts.
Heat a medium nonstick saute pan to low and add 2 tablespoons of oil.
Remove fish from marinade, shake off excess marinade, and dredge in flour on both sides.
Apply 1/4 of potato mixture to fish; press the mixture onto the top of the fish.
Add fish potato-side-down to saute pan; cook 2 portions at a time. Cook until potato mixture is lightly browned and crispy. Gently turn the fish over; cook the other side for 2 minutes. When finished, remove, place on a baking sheet and hold in the oven until the next two fillets are cooked. Repeat the process for the next two fillets.
Garnish with sesame seeds and green onions.
Recipe courtesy Guy Fieri