Photo: Crispy Potato Nugget Hoisin Halibut Recipe
Ingredients
- 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
Directions
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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By luannef_7807671
tucson, AZ
on January 22, 2013
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This was an excellent recipe and a definite keeper! I marinated the fish for 20 minutes. I have found that halibut soaks up marinades very well, so don't over-marinate!! As suggested, I seared the halibut on both sides for about 2 minutes per side, then finished the dish in a 300 degree oven for 10 minutes. The halibut was flaky and moist. Simply delicious! We live in Alaska, so always have halibut to eat and we enjoy Asian and Asian inspired flavors, so we had the other ingredients on hand. The fish was neither too salty, nor the tater tot mixture burned...a perfect mix of Asian flavors. However, this could get expensive if you had to buy everything at once. Be sure you will use the ingredients in other recipes in case you don't care for this one as much as we did. A delicious recipe!
By mizjmassie
on August 17, 2011
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I really don't understand how people rate the way they do. One reviewer gave this recipe a 1 because the items weren't feasible or econimical to her. Somebody else said this dish was so good, but rated it a 3. I've even seen people rate recipes a 1 just to ask a question. Well I rated it a 5 because it was simple delicious to me. I usually tweak recipes to make them my own, but no tweaking here. I cooked mine at lower temp to ensure that it didn't burn and it didn't. I will definitely be making this again along with the string beans from the same episode...so good!
By monique_beaucha...
Clinton Townshi...
on January 23, 2011
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I read all of the reviews before making. I used cod since my fish market didn't have halibut. The only other change that I made was, as suggested, after frying on each side for a couple of minutes, I left in the oven at 200 for about 15 minutes. Additionally, I didn't put the topping on before frying because I didn't think it was going to stick to the fish when I turned it over. I fried the fish then put the topping on. I broiled for the last 5 minutes and it was really good!! It's a keeper recipe.
Read all 35 reviews