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Deep-fried Rockfish Boat

Friday, April 04, 2008 | Labels: , , |

This is just a fancier version of deep-fried fish. The twist is just that the bones of the fish are also deep-fried to a golden brown and can be eaten as well. The flesh of the fish is first removed and set aside. The bones of the fish including the head and the tail are deep-fried separately. This dish is called a 'boat' simply because when you fry the fish (without the flesh), the fish should curve up forming a boat-like structure. A very simple dish presented in a 'fancier' way that tastes delicious and looks great. You may substitute the rockfish for any other small white fleshed fish e.g. flounder, halibut. It is also important to measure the temperature of the oil while deep-frying as different temperatures are needed for frying the bones and the fillets.



1 small sized rockfish
Flour for coating
Enough vegetable oil for frying
Glass noodles (1 small packet) - optional

For the lemon soy-dipping sauce (adapted from Book of Practical Japanese Cooking) which is basically ponzu (can be purchased bottled from most Asian stores):

7 tbsp lemon juice
7 tbsp dark soy sauce
5 tbsp rice vinegar
5 tsps mirin
1 tbsp tamari soy sauce
1/4 cup loose bonito flakes
1 inch length kelp (konbu)



Heat up the cooking oil until it reaches 330 degrees fahrenheit. Cut each fillet of the fish into 1-2 inches sized pieces. Dredge the pieces and the bones in flour. Deep-fry the bones slowly and try to hold up the head to ensure the 'curve' of the boat. This step works better with flat fish i.e. flounder/ halibut than it did with my little rockfish.

Once the bones have browned and turn crisp, remove from oil and set aside on some oil-absorbent paper. Now, turn the heat up until the oil reaches 350 degrees fahrenheit. Deep-fry the fillet pieces till golden brown. Remove and set on oil-absorbent paper.

The sauce is made by simply combining all the ingredients together. Refrigerate for 24 hours, remove the kelp. Strain though either a piece of cheesecloth or coffee filters to clarify. Of course, at this point, just buying a bottle of ready-made ponzu will sound very attractive!

Place the fish bones (hopefully with the head still attached) onto a dish. Heap the deep-fried fillets on top of the fish bones (where it's flesh should have been). If you wish, garnish with some green onions. The glass noodles should be cut into 2 inch pieces and deep-fried (again, this is optional, just adds to the texture and the look of the dish). The glass noodles will immediately puff up and turn white. Remove from oil. I simply laid the puffed up noodles on the dish, then my fish bones and lastly the fish fillets. Serve with the dipping sauce. You may also just serve the fish with lemon juice flavoured to taste with some salt.

For other fish recipes:

Please click here for Steamed Rockfish Recipe

Please click here for Deep-fried Rockfish Cheeks Recipe

Please click here for Fried fish with special sauce recipe

Please click here for Simmered Rockfish Recipe

Please click here for Fried Fish with Garlic and Shallot oil Recipe
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Salt & Turmeric said...

i love fried stuff! but i realise tht u dont use salt & turmeric do u?

Tastes of Home said...

it depends..if I use enough soy, I don't need to use salt. And yeah, I hardly use turmeric..

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