Ingredients:

Yield: 4 servings

2-3 pound mixed whole fish, eviscerated, scaled
1/4-cup naturally brewed soy sauce
1 Tbs. minced garlic
1 Tbs. minced ginger
juice of 2 lemons
1/4-cup canola oil
2 Serrano chiles, de-stemmed, minced
2 cups rice flour
1 large taro, cut into large rounds, inch-thick
1 large onion sliced
5 guavas, peeled, rough chopped (2 extra sliced for garnish)
1/2-cup sake
1 cup fresh pineapple juice
juice of 2 limes
1/4-cup macadamian oil
1/2-cup chopped parsley
Canola oil to cook
pink salt and black pepper to taste

Directions:

1. In a bowl, mix together the soy, garlic, ginger, lemon juice oil and chile.
   
2. Marinate the fish for 30 minutes.
   
3. In a saucepan on high heat, lightly coat with canola oil and caramelize the onions.
   
4. Add the guavas and deglaze with sake.
   
5. Reduce by 50 percent and add juices.
   
6. Reduce by another 50 percent and transfer to a blender.
   
7. Blend until smooth and lift with macadamian oil.
   
8. Season and check for flavor.
   
9. In a fryer at 300 degrees F, blanch the taro until soft, about 5 minutes.
   
10. Drain on paper towel, un-seasoned and set aside.
    
11. Turn fryer to 400 degrees F.
    
12. Pull fish out of marinade and dredge in rice flour.
    
13. Fry the fish with the taro until golden brown, about 3 to 5 minutes.
    
14. Season with pink salt.

Plating: On a large platter, place fish and taro down and serve with sauce in a small bowl. Garnish with guava slices and parsley.

Wine: Crisp, tropical Sauvignon Blanc from New Zealand (Cloudy Bay, Brancott)

Copyright 2000, Ming Tsai, All Rights Reserved