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Whole Fried Fish with Sizzling Lime-Ponzu Sauce, Pineapple Fried Rice

Chef Patricia Yeo shares her Eastern-inspired fish recipe in the latest episode of Simply Ming, series 7.

1 gallon canola oil plus 1 cup
1 whole black bass, 2-3 pounds, gills and guts removed (you can use dourade or bronzini as well)
1 cup seasoned rice flour (season with black pepper and kosher salt)
2 teaspoons diced ginger
1/4 cup chopped garlic
4 large jalapenos, julienne, plus more for garnish
Juice and zest of 4 limes
1 cup ponzu-soy vinaigrette
Cilantro leaves, for garnish
pineapple fried rice, to serve alongside
Kosher salt and freshly ground black pepper

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Preheat one gallon of oil in a wok. Cut three or four deep slits about 1/2-inch apart into the side of the fish, deep enough to hit the vertebrae. Press fish in seasoned flour and dust off excess. Drop fish into hot oil and fry for about 5-7 minutes, depending on the fish. Remove from oil and drain. Transfer to a serving dish. While fish is frying, over medium-high heat, heat 1 cup of canola oil in a large sauté pan. Add ginger, garlic and jalapeno. Cook for 1-2 minutes. Immediately remove pan from heat. Add the lime juice, lime zest and Ponzu-Soy Vinaigrette. Pour the sizzling hot sauce over fish. Garnish with cilantro and red jalapenos. Serve immediately alongside pineapple fried rice.

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