Crispy Potato Nugget Hoisin Halibut

Total Time:
52 min
20 min
20 min
12 min

4 servings

  • 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.

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