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High Liner Foodservice
Sweet Chili Crisp Whiting With Thai Quinoa Salad
Serves: 4
Serves: 4Prep time: 20 minutes
Prep time: 20 minutesCook time: 15 minutes
Cook time: 15 minutes
Ingredients
Preparation
- 6 ounce Tri Color Quinoa
- 6 ounce Carrots, julienne
- 6 ounce Cucumber, sliced
- 6 ounce Yellow Bell Peppers julienne
- 4 ounce Purple Cabbage sliced
- 2 ounce Scallions, sliced
- 0.25 ounce Cilantro, sprigs
- 4 ounce Green Leaf Lettuce
- 2 each Lime cut into wedges
For the Sweet Chili Crisp Sauce
- 8 fl-oz Sweet Chili Sauce
- 1 ounce Chili Crisp
For the Crispy Fried Whiting
- 4 each Southern Blue Whiting Fillets
- 6 ounce Corn Starch
- 0.75 ounce Kosher Salt
- 0.5 ounce Ground Black Pepper
- For the Sweet Chili Crisp Sauce: In a small bowl mix together the sweet chili sauce and the chili crisp. Reserve set aside for service. Prepare the quinoa according to the package instructions. Strain well and reserve under refrigeration.
- For the Crispy Fried Whiting: Thaw fillets overnight, under refrigeration & preferably in a perforated drip pan wrapped in plastic. Pat fillets dry with a clean towel or paper towel. In a shallow container mix together the corn starch, salt and black pepper. Preheat your fryer to 350℉. Working one at a time, dredge the fillets into the corn starch mixture and then shake off any excess. Carefully drop the fillets into the hot oil and fry until completely cooked, approximately 5 minutes or until an internal temperature of 145℉ is achieved. Remove from the oil and place on a dry paper towel to rest.
- Assemble the Dish: Divide the green leaf lettuce equally between four plates creating a bed for the salad to sit on. Next add the chilled quinoa followed by a mixture of the carrots, cucumber, bell peppers and cabbage. Place one fully cooked Crispy Fried Whiting atop each salad. Drizzle approximately 1 ounce of Sweet Chili Crisp Sauce across the top of the fish and garnish with lots of sliced scallions and cilantro sprigs. Serve with a side of additional sauce and lime wedges for squeezing.
