Recipe by: Alex Reynaud
Black & Blue Rock Fish Fillets or your favorite 2 species
Scallions-1 or 2 (diced down very small) Egg- 1 xl egg white Italian Seasoned Panko Crumbs-1 cup Mayo-2 cups (Japanese Mayo is much better if you can get it) Vegetable Oil
4 Peeled Oranges
2 Carrots ½ cup Cilantro Sesame Oil (for additional taste until it is your liking)
Cube 4 fillets of Black & Blue Rock Fish & dry. Prepare a bowl with 2 cups of Mayo (Japanese Mayo is the best) and add one XL Egg white. Mix it up. (The egg acts as a glue to help keep the ball together during cooking). Mix the cubed fish into the Mayo and ensure an even coat. Add in the scallions to your own liking and mix evenly. Have an extra bowl on the side for combining fish and Italian Panko. Heat an extra-large non-stick pan that has a lid. Add oil to the pan. Only about 1/8th of an inch or less of oil in the pan as we want this to be a light frying process. At this point, I like to pull the fish out of the mayo mix to a clean bowl and then add the Italian Panko as you are balling up individual fish balls (like making an Italian meat ball). If you add to much Panko to fast, the ball won’t stick, too little and you don’t get enough seasoning to make the dish really pop. Practice a little until you can make the fish ball slightly larger than golf balls.
Drop them into the hot pan and keep an eye on the heat. This dish will burn if don’t watch the edges carefully enough. If you feel like it is getting to hot on the outside and not cooking all the way through, turn down the heat and put the lid on for a minute or two. The total cooking time per ball should be about 3 to 4 minutes on each side if your balls are about the size of a golf ball.
Sauce: combine in a food processor and blend: 4 Oranges Peeled, 2 Carrots , ½ cup Cilantro After the above are blended, add a couple drops Sesame Oil, blend then taste. Repeat until it is your liking.
Place on a paper towel for 30 seconds and then put on a plate with garden vegetables on the side, drizzle sauce over the top and enjoy.
Notes: Try to flatten the ball out at this point into a patty (like a burger) This way it will cook evenly and allow a flat surface for the sauce to rest on.