Crispy Asian-Style Whole Fried Halibut
Nutritional value per serving
Calories380kcal
Carbs10gram
Fat16gram
Protein42gram
Ingredients
- Whole fresh halibut (cleaned, scaled, and gutted)1 kg
- Salt1 tsp
- White pepper0.5 tsp
- Cornstarch or rice flour (for coating)3 tbsp
- Vegetable oil (for frying)200 ml
- Fresh ginger (finely julienned)2 tbsp
- Garlic (minced)2 cloves
- Spring onions (cut into 5 cm lengths)3 pieces
- Soy sauce (or tamari for gluten-free)2 tbsp
- Rice vinegar1 tbsp
- Sugar1 tsp
- Sesame oil1 tsp
This recipe shows you how to fry a whole halibut Asian style to crispy perfection. Using simple ingredients and straightforward steps, you’ll achieve a deliciously crunchy skin and tender flaky meat with a fragrant ginger-scallion sauce. The total cost of ingredients is approximately $20 / €18 / £16 / ₹1500, serving 4 people. The dish has roughly 380 kcal per serving, suitable for pescatarian and gluten-free diets if tamari is used instead of soy sauce. The recipe is easy to medium in difficulty and takes about 50 minutes total time including preparation and cooking. Food safety is emphasized, explaining how to check internal temperature (63°C/145°F) and avoid cross-contamination, ensuring the fish is perfectly cooked and safe to eat.
Preparation instructions
Prepare the fish and seasoning
1Rinse the whole halibut under cold running water and pat dry with paper towels inside and out. Score the fish on both sides with diagonal cuts about 2 cm apart without cutting through. Season the fish evenly with salt and white pepper, rubbing the inside cavity as well. Let it sit for 10 minutes; this helps draw out moisture and seasons the fish.
Coat the fish lightly
2Sprinkle cornstarch or rice flour generously over the entire surface of the fish, including the scored cuts and cavity. Ensure an even and thin coating; this will give the fish a crispy skin when fried.
Heat the oil for frying
3In a large deep frying pan or wok, heat the vegetable oil to 180°C (350°F). Use a kitchen thermometer to ensure the oil is at the right temperature. Heating the oil properly is key to crispiness and prevents the fish from absorbing excess oil.
Fry the whole halibut
4Carefully slide the fish into the hot oil. Fry for about 6-7 minutes on the first side until golden and crispy. Use a fish spatula or tongs to gently flip the fish over and fry the other side for another 6-7 minutes. Adjust heat to maintain oil temperature. Cooking time may vary depending on fish size.
Check the fish’s internal temperature
5Insert a food thermometer into the thickest part of the fish near the bone. The safe internal temperature for fish is 63°C (145°F). The flesh should be opaque and flake easily with a fork. If undercooked, fry a little longer on each side.
Make the ginger-scallion sauce
6While the fish fries, combine the julienned ginger, minced garlic, spring onions, soy sauce, rice vinegar, sugar, and sesame oil in a small bowl. Stir to dissolve sugar and let flavors meld.
Drain and plate the fish
7Once cooked, carefully remove the fish from oil using tongs or a slotted spatula and drain on paper towels to remove excess oil. Transfer to a serving platter.
Pour the sauce and serve
8Pour the ginger-scallion sauce evenly over the fried fish. Serve immediately with steamed rice or vegetables. Enjoy the crisp skin and aromatic flavors!
Cooking Tips
-Choose a fresh whole halibut with firm flesh and a mild sea smell, avoiding any fish that smells overly fishy or has cloudy eyes.
-Using a fish thermometer helps ensure safety and avoids overcooking, which can make the fish dry.
-You can substitute rice flour for cornstarch for a slightly different crispiness.
-To prevent oil splatter, pat the fish very dry before frying and carefully lower it into the oil.
-Use a neutral oil with a high smoke point such as vegetable or peanut oil to avoid burnt flavors.
Equipment
- Large deep frying pan or wok
- Kitchen thermometer (for oil and fish temperature)
- Fish spatula or tongs
- Paper towels
- Mixing bowl
- Sharp knife (for scoring)
- Serving platter
Shopping List
- [ ] Whole fresh halibut (1 kg) - Approx. $15. Look for firm, moist flesh and a fresh sea smell.
- [ ] Salt - Approx. $0.10 (small amount)
- [ ] White pepper - Approx. $0.20
- [ ] Cornstarch or rice flour (3 tbsp) - Approx. $0.30
- [ ] Vegetable oil (200 ml) - Approx. $1
- [ ] Fresh ginger (small piece) - Approx. $0.50
- [ ] Garlic (2 cloves) - Approx. $0.10
- [ ] Spring onions (3 pieces) - Approx. $0.50
- [ ] Soy sauce or tamari (2 tbsp) - Approx. $1
- [ ] Rice vinegar (1 tbsp) - Approx. $0.20
- [ ] Sugar (1 tsp) - Approx. $0.05
- [ ] Sesame oil (1 tsp) - Approx. $0.50
Total Approximate Cost: $20.45
FAQ
Can I use another type of fish for this recipe?
Yes, you can substitute halibut with other firm white fish like cod, sea bass, or snapper, adjusting the cooking time based on the fish size and thickness.
How do I know when the fish is fully cooked?
Use a food thermometer to check that the internal temperature reaches 63°C (145°F). The flesh should be opaque and flake easily when tested with a fork.
What if I don’t have a thermometer?
Cut into the thickest part of the fish to check that the flesh is opaque and flakes easily without resistance. Clear juices are also a good sign.
Can I prepare the sauce in advance?
Yes, you can prepare the ginger-scallion sauce ahead of time and keep it covered in the fridge for a few hours to enhance the flavors.
How do I avoid oil splatters while frying whole fish?
Pat the fish dry thoroughly, heat oil to the correct temperature, and carefully lower the fish into the oil using tongs or a spatula to avoid splashing.