If you enjoy ordering lemon chicken from your local takeout shop, then you will like this dish. It rather resembles English-style fish fingers-without the lemon sauce, that is! I like to use a good white-fleshed fish; cod is overfished, hence I've used halibut here, but pollack would do just as well. You could even use mackerel if you wished. I like using the Japanese panko breadcrumbs because they have been flavored with honey and are extra crisp, but you could make your own breadcrumbs, of course, using a chunk of stale bread. The dipping sauce is easy to make too.
Recipe courtesy of Ching He-Huang
Japanese-Style Crispy Halibut with Lemon Sauce
Total:
20 min
Active:
15 min
Yield:
Serves 2-4 to share
Level:
Intermediate
Total:
20 min
Active:
15 min
Yield:
Serves 2-4 to share
Level:
Intermediate

Ingredients

Halibut:
  • 7 oz halibut fillet, cut into1/2-inch strips 
  • Sea salt and ground white pepper 
  • 3 1/2 oz potato flour or cornstarch 
  • 1 egg, beaten
  • 5 oz panko breadcrumbs
  • 21/2 cups peanut oil
  • Dried chili flakes (optional)
  • Lemon wedges, to garnish (optional) 
Sauce:
  • 1 tbsp of peeled and gratedfresh ginger 
  • 1 tbsp of light soy sauce
  • 1 tbsp of honey
  • 1 tbsp of Shaohsing rice wine or dry sherry 
  • 7 tbsps of cold vegetable stock
  • 1/4 cup lemon juice
  • 1 tbsp of cornstarch

Directions

For the Halibut: Season the halibut pieces with salt and white pepper. Put the potato flour or cornstarch, beaten egg, and breadcrumbs in three separate bowls. Dip the halibut pieces into the potato flour or cornstarch, then the egg, and coat in the breadcrumbs. Place a wok over high heat and add all but 1 tbsp of the peanut oil. Heat the oil to 350degreesF, or until a piece of bread dropped in turns golden brown in 15 seconds and floats to the surface. Fry the breaded halibut pieces in the oil for 3-4 minutes or until golden brown, then remove with a slotted spoon and drain on paper towels.

For the Sauce: Meanwhile, make the sauce. Heat a small wok or saucepan over medium heat and add the remaining 1 tbsp of peanut oil. Add the ginger and fry for a few seconds, then add the remaining ingredients and bring to a boil. Cook for 1 minute or until the sauce has thickened, then remove from the heat. When the fish is cooked, season with dried chili flakes (if using), garnish with lemon wedges, if you like, and serve with the lemon dipping sauce.

Categories:

IDEAS YOU'LL LOVE

Saikyoyaki, Japanese-Style Black Cod

Recipe courtesy of No Author

Pan-Seared Crispy Halibut with Homemade Tartar Sauce

Recipe courtesy of Kelsey Nixon

Fresh Alaskan Halibut with Wild Huckleberry Harissa Sauce, Caramelized Shallots and Crispy Oyster Mushrooms with Fresh Basil

Recipe courtesy of Colette Nelson

Chicken Yakitori with Scallions (Traditional Style Japanese Kebabs)

Halibut Provencale

Halibut Ceviche

Crispy Fried Elephant Fish with Ginger Fish Sauce: CA Tai Tuong Chien Xu

Recipe courtesy of Luke Nguyen

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Luke Nguyen's France

7:30am | 6:30c

Luke Nguyen's France

8:30am | 7:30c

Luke Nguyen's France

9:30am | 8:30c

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Great Food Truck Rally

8pm | 7c

Man Fire Food

9:30pm | 8:30c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here