Alaska Halibut Mandarin
Serves: 12 |
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Mandarin Orange Soy Sauce: Orange juice, fresh squeezed Sugar Water Soy sauce, low sodium Ponzu-citrus dressing Sushi vinegar Sake Orange juice concentrate Thai chili sauce Orange zest Sesame oil Garlic purée Ginger purée White pepper Cornstarch slurry Fried Alaska Halibut: Alaska Halibut fingers, approximately 2 oz. ea. Cornstarch Assembly: Focaccia square - 4" x 5", warmed Mandarin orange segments Scallions, chopped Sesame seeds, toasted black and blonde Cilantro leaves, fresh Orange zest Sesame oil, toasted |
6 oz. 6 oz. 5 oz. 2 oz. 2 oz. 2 oz. 1 oz. 1 oz. 1 Tbsp. 1 Tbsp. 2 tsp. 1 tsp. 1 tsp. ½ tsp. as needed 3-4 lbs. as needed 12 ea. 12 oz. ¾ cup ¾ cup 12 Tbsp. to taste drizzle |
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Mandarin Orange Soy Sauce: Combine all ingredients in a saucepan; heat to a simmer. Whisk cornstarch slurry into sauce to thicken. Allow to simmer another 3 minutes; remove from heat. Fried Alaska Halibut: Dredge halibut in cornstarch. Fry halibut in a 365°F to 375°F fryer 1-2 minutes, or until internal temperature reaches 145°F. Assembly: Dip halibut (2 fingers per order) in Mandarin Orange Soy Sauce. Place sauced halibut on warm focaccia square; top with Mandarin orange segments, scallions, sesame seeds, cilantro leaves, orange zest and sesame oil. Alternative Menu Ideas: STIR-FRY: Stir-fry onions and red, green and yellow bell peppers with minced fresh ginger, garlic, scallions and orange zest. Add cut pieces of fried halibut in Mandarin Sauce. Garnish with Mandarin oranges, fresh cilantro and toasted sesame seeds. Serve on rice or crispy noodles. CHINESE HALIBUT SALAD: Dip cut pieces of fried halibut in Mandarin Sauce. Toss with chopped romaine, shredded Napa cabbage, radicchio, chopped scallions, cilantro and wonton chips. |
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