Sizzling Whole Fish

This recipe embodies the idea of eating your whole catch. If you have the opportunity to catch a 2-4 pound fish, don’t be afraid to keep it whole and try this recipe. Not only is a fish cooked like this delicious, but it’s also one that will surely impress your guests. Any fresh fish with light meat caught or bought will do. Calico bass is a favorite but this south of the border grouper is excellent as well. Each fish will serve two people but it’s delicious enough to want to eat one alone.

Recipe created for two whole fish

Tools:

• Cutting board

• Chef or filet knife

• Fish scaler or spoon

• Kitchen trash bag

• Oven

• Small pot

• Tinfoil pan or 11x13 baking pan (or large enough to fit your fish in)

Ingredients:

• One 2-4 lb grouper per 2 people

• 2 lemons, sliced

• 1 cup (1/2 cup for each fish) Kimchi Hot Sauce

• S&P

• 4 tablespoons groud ginger root (2 for each fish)

• 4 cloves minced garlic (2 for each fish)

• 2 large bunches of cilantro, diced

• 2 large bunch of green onion, diced

• 2-4 cups of peanut oil

How To:

Prepare fish:

1. Clean and descale fish. Use trash bag to contain scales. It’s recommended to do this outside becuase its a messy job!

2. Wash off fish and pat dry. This can be done before and allow fish to go back into the refigerator for up to an hour.

3. On both sides of the fish; slice, deep, diaginal lines into the flesh on both sides of the fish. Slices should create a diamond shape in the flesh.

4. Brush Kimchi Hot Sauce on all diaginal slices on the fish. Follow with S&P, garlic and ginger.

5. Place sliced lemmons inside the cavity of the fish.

Cook:

1. Preheat oven to 375 degrees

2. Bake dressed fish for 30 - 40 minutes depending on the size of your fish. You fish should start flake ( between 135-145 degrees).

3. While fish is baking, cut bunches of cilantro and green onion.

4. Heat peanut oil until it’s almost at smoking point (445 - 450 degrees).

5. After removing fish from the oven, place heaping handfulls of cilantro and green onion all over the fish.

6. Ladle hot peanut oil over the top of the fish. WARNING: This can be very messy and the oil is hot!

Tip:

• It’s best to let your fish rest a few minutes than to over heat your oil before the fish is done.