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Whole Fried Local Sculpin with Snap Pea Salad and Tamarind Chili Sauce
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Photography by Chris Rov Costa for Edible San Diego
Ingredients
WHOLE FRIED LOCAL SCULPIN
- 1 whole sculpin, gutted, scaled and spines removed
- Salt and pepper, to taste
- pinch cornstarch for frying
SUGAR SNAP PEA SALAD
- 2 cups sliced sugar snap peas
- 1 cup thinly sliced red bell pepper
- 1 bunch cilantro, chopped
- Lemon juice, to taste
- Olive oil, to taste
- Salt and pepper, to taste
TAMARIND SAUCE
- 5 tamarind pods
- ½ cup orange juice
- 2 tablespoons sugar
- ¼ cup soy sauce
- ¼ cup rice wine vinegar
- 2 tablespoons minced ginger
- 1 tablespoon sambal sauce
- 1 tablespoon fish sauce
Instructions
- Whole Fried Local Sculpin
Heat oil in a large skillet until it reaches 350°. - Meanwhile, season fish with salt and pepper, then coat fish in cornstarch.
- Fry fish in the oil for about 7 minutes, until just cooked through.
- Place fish on top of sugar snap pea salad and spoon tamarind sauce over fish.
- Garnish with toasted sesame seeds and chopped scallions.
- Sugar snap pea salad
Mix snap peas, bell pepper, and cilantro together in a bowl. - Mix lemon juice, olive oil, salt, and pepper, and toss with vegetable mixture. Check for seasoning and serve.
- Tamarind sauce
Peel and remove seeds from tamarind pods. Cover tamarind with orange juice, sugar and a little water and bring to boil. Cook until soft. - Blend the tamarind with soy sauce and rice vinegar. Whisk together with remaining ingredients in a large bowl. Let sauce sit for at least 2 hours.
