Asian fish treat.
Balance the sweet sauce with a squeeze fresh lime juice over fish.
Ingredients
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[title] => vinegar, rice, seasoned
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[2cd72213-5b41-9f44-29f7-24a0aa13a50a] => Array
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[2] => Array
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[title] => curry powder
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[title] => pepper, black
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[title] => beer
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[quantity] => 2.00
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[title_custom] => beer,
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[method] => cold
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[0d908428-bf53-1e54-59f6-d01784e216fe] => Array
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[title] => egg yolks, raw, lrg
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[title] => oil, canola
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[d620d05c-cbe5-f074-0918-d780c5cfab5c] => Array
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[title] => halibut, atlantic/pacific, raw, fillet
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[quantity] => 3.00
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[method] => cut into 1 1/2-inch chunks
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[0ff6ce8e-090d-fe74-f92b-190def3b09aa] => Array
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[title] => herb, cilantro, leaves, fresh
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[3681eedc-de24-d734-ed8c-29014a455003] => Array
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[title] => limes, fresh, med, fda
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Spicy-sweet sauce
-
1 1/2 cups unseasoned rice vinegar
-
1 cup sugar
-
4 teaspoons dried crushed red pepper
-
2 garlic cloves, minced
Fish
-
1 cup all purpose flour plus additional for sprinkling
-
2 1/2 tablespoons curry powder
-
1 tsp salt
-
3/4 tsp freshly ground black pepper
-
2 cups beer, cold
-
4 large egg yolks
-
Canola oil (for frying)
-
3 pounds halibut or cod fillets, cut into 1 1/2-inch chunks
-
fresh cilantro, chopped
-
Lime wedges
Recipe Method
Spicy-sweet sauce/
1. Stir rice vinegar, sugar, dried crushed red pepper, and garlic in medium saucepan over medium heat until sugar dissolves, then boil until sauce thickens to maple syrup consistency, about 9 minutes. Transfer to small bowl and cool.
Fish/
1. Whisk 1 cup flour, curry powder, 1 teaspoon salt, and 3/4 teaspoon pepper in medium bowl. Add beer and egg yolks; whisk batter just until blended but not completely smooth.
2 .Pour enough canola oil into large pot to reach depth of 2 inches. Attach deep-fry thermometer to side of pot; heat oil to 350 degrees Fahrenheit. Sprinkle fish with salt, pepper, and flour. Working in batches, dip fish in curry batter; shake off excess. Add fish to hot oil and fry until golden brown and just opaque in center, turning once, 2 to 3 minutes.
3. Transfer fish to paper towels to drain. Sprinkle lightly with salt. Transfer fish to platter and sprinkle with chopped cilantro. Serve fish with lime wedges to squeeze over and spicy-sweet sauce for dipping.
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