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Quickly frying spring onions turns them into crisp strands, a perfect counterpoint to the tender, delicately flavored fish. Serve this dish with rice if you like.

Stephanie Spencer
This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Robyn Valarik

Recipe Summary

total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1/4 in. oil in a large frying pan over medium-high heat. Fry onions in 2 batches until light golden and crisp, turning once with tongs, about 5 minutes per batch. Drain on paper towels.

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  • Meanwhile, whisk together citrus juices, soy sauce, and mirin in a small bowl.

  • Pour off all but a film of oil from frying pan. Fry fish in batches until cooked through, 2 minutes per side.

  • Transfer fish to plates and pat off oil with a paper towel. Drizzle with some citrus sauce and top with spring onions. Serve with remaining sauce.

  • *Find fat-bulbed spring onions (regular onions picked young) at farmers' markets and Latino markets.

Nutrition Facts

157 calories; calories from fat 52%; protein 15g; fat 9.1g; saturated fat 1.4g; carbohydrates 3.7g; fiber 0.9g; sodium 792mg; cholesterol 51mg.
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