Quote:
Originally Posted by ZipZap
Best Striper I've ever had. They call it Rockfish in the Chesapeake. It's pretty simple except that you need a wok full of oil.
Gut the fish and scale. You can remove fins if you desire. Cross hatch down to the bones. Just a little salt and pepper. Dry and dust the fish with rice flour. Fry on each side in the wok.
Serve with a Thai chili lime sauce, some fresh cilantro and thinly sliced purple onion'
Dipping sauce:
2 cloves garlic, grated on a microplane grater
1/2 cup fish sauce
1/2 cup lime juice
1/2 cup brown sugar
2 to 4 red Thai chilis, finely minced (or 2 teaspoons Sambal Oelek crushed fresh chili sauce)
1/4 cup finely minced cilantro
1/4 cup finely sliced scallions
Striper is a really tasty fish that doesn't need much help, but I love the Thai version.
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That sounds amazing!
I grew up on the Chesapeake. Well Gunpowder river
Was in my back yard. Good times!