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Crispy Halibut Orange Ginger Bites

Crispy Halibut Ginger Orange Bites

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Crispy Halibut Orange Ginger Bites, amazingly crispy coating holding succulent halibut with hints of orange and ginger coming through in every bite.

Ingredients

Scale

Halibut and Marinade:

  • 300g fresh halibut
  • 1 tbsp sweet soy sauce
  • 1 tsp light soy saucee
  • 1 tsp grated lemon grass
  • Pinch of Chinese five spice
  • Drop of Srirach sauce
  • 1 tsp orange ginger sea salt
  • 1 tsp white pepper
  • pinch of paprika
  • 1 tsp sesame oil

Tapioca starch dredge:

  • 1/2 cup tapioca starch
  • 1/2 tsp orange & ginger sunshine sea salt
  • 1/2 tsp onion powder
  • 1/2 teaspoon Chinese five spice
  • 1/2 tsp cracked black pepper
  • 1/2 tsp grated lemon grass

Tempura batter:

  • 3/4 cup of tempura flour
  • 1/2 tsp white pepper
  • 1/2 tsp lemon grass
  • 1/2 tsp onion powder
  • 1/2 tsp paprika

Pepper stir fry:

  • 1/4 cup of red pepper slivered
  • 1/4 cup yellow pepper slivered
  • 1/4 cup of orange pepper slivered
  • 1 tbsp sunflower oil
  • 1 tsp sesame oil
  • 1 tbsp slivered fresh ginger
  • 1 clove garlic minced
  • pinch of salt and crushed black pepper
  • 2 cups plus sunflower oil for frying.

Garnish:

  • 1 green onion chopped in thin rounds.

Instructions

Halibut:

  1. Wash, dry, and cut halibut into bite size pieces. Place in a bowl.

Marinade:

  1. In a bowl, blend sweet soy and light soy sauce, lemon grass, five spice, sriracha, orange ginger sea salt, white pepper, sesame oil. Pour over and massage into fish.
  2. Sprinkle with a pinch of paprika and let sit for about 15 minutes.

Tapioca dredge:

  1. In a bowl combine tapioca starch, orange & ginger sunshine sea salt, onion powder, Chinese five spice, black pepper, lemon grass,
  2. Take halibut bits and place into bowl with tapioca mixture and coat each piece well and set aside.

First fry:

  1. In a medium sauce pan heat up sunflower oil to 350° F.
  2. Shake of any excess tapioca flour off the fish.
  3. Place tapioca coated halibut pieces in oil carefully and cook for 1 minute.
  4. Take out and set on a plate with paper towel.

Tempura:

  1. In another bowl combine tempura flour, lemon grass, onion powder, white pepper paprika. Add cold water till it forms a smooth velvety substantial batter. roughly 1/2 cup cold water.

Peppers:

  1. Heat up some sunflower oil and sesame oil in a wok.
  2. Toss in ginger and garlic and then slivered red, yellow, and orange peppers.
  3. Season with salt and pepper.
  4. Stir fry for about 2 minutes.

Second Fry:

  1. Take crispy tapioca halibut bites and coat in tempura batter.
  2. In same sauce pan with hot oil at 350° f place halibut bites.
  3. Fry for about 5 minutes or until golden brown.
  4. Take out of oil and set on a plate with paper towel.
  5. Toss crispy tempura halibut bites in wok with peppers.

Serving:

  1. Place peppers on the bottom of a serving dish.
  2. Place crispy halibut bites in the center.
  3. Sprinkle with chopped green onion, orange & ginger sunshine sea salt, and some of the cooked ginger slivers.
  4. Ready to serve!
  5. Enjoy!
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