Have you tried fish wings before? Crispy, crunchy texture with a touch of salt and pepper spice served with a sweet and sour dipping sauce.
Serves: 6 (taster). Chef: Paulie Hooton
1kg blue cod or snapper wings
1 tbsp black peppercorn
1 tbsp white peppercorn
1 tbsp Szechaun peppercorn
3 tbsp sea salt
1½ cup potato starch
1 cup pineapple juice
1 cup tomato sauce
3 tbsp white wine vinegar
½ cup packed brown sugar
1½ tbsp Kikkoman reduced salt soy sauce
1 red chilli, chopped
2 cloves garlic, sliced thin
½ cup cornflour mixed with 3 tbsp water
1 spring onion, julienned
½ jumbo carrot, julienned
½ cup coriander
5 litre canola oil, for frying
1. For the spice mix; heat a dry fry pan or wok and add all the peppercorns, toast for 2 minutes or until fragrant. Once cooked tip into a mortar & pestle or spice grinder, add sea salt & crush into a powder. Set aside 1/3 of the mixture for seasoning, mix the remainder with the potato starch and set aside.
2. To make the sweet & sour sauce; combine the pineapple juice, tomato sauce, vinegar, brown sugar, soya sauce, chilli, sliced garlic & cook gently over a medium to high heat. Stir in the cornflour slurry (cornflour, water mix) until combined and the sauce has thickened. Simmer gently for a few minutes then remove from heat.
3. Heat a deep fryer to 175 degrees C. Lightly dust the fish wings with the salt and pepper spice/potato starch mix. Gradually place them into the deep fryer basket and cook for 5-6 minutes until light and crispy.
4. Remove the wings, drip dry in the fryer basket and then place onto paper towels. Season with the remaining salt & pepper spice, serve with sweet & sour sauce and spring onions, carrot & coriander.