1ea rockfish 3-4lb
1/2c white cornmeal
1/2c corn starch
2tbsp Sichuan peppercorn
8c canola oil
1oz ginger, peeled
1oz shishito pepper (or jalapeno)
1oz kalamata olive, pitted
2tbsp Thai basil
2tbsp fish sauce
Recipe by Chef Rachel Yang
Filet the Rockfish. Cut the filets into 2oz pieces. Reserve fish backbone.
Slice garlic and ginger into 1/8” slices and cut shishito peppers into 1” pieces.
Mix white cornmeal, cornstarch, ap flour with 1tbsp salt and 1tbsp Sichuan peppercorn.
Heat oil to 375F in a large wok or pot.
Dredge rockfish pieces in cornmeal mixture including the fish bone. Fry them until crispy and firm. Fry garlic, ginger, shishito peppers, Kalamata olive, caper, and Thai basil.
Season everything with 1tbsp salt and 1tbsp Sichuan peppercorn mixture.
Place fried fish bone on the plate. Pile all fried pieces on top of the fish bone. Drizzle with fish sauce and lemon.