Recipes
Ingredients
1 ½ cup fresh lemon juice
1 cup fish sauce
2 tablespoons chopped mint
1 tablespoon chopped ginger
1 pound halibut cheeks, trimmed
1 cup sweet potato flour
1 cup AP flour
Directions
Fill a stock pot half way with canola oil to 400 degrees. Mix the juice fish sauce, mint and ginger. Split into 2 containers and refrigerate 1 of them. In the other container, marinate the halibut for 5 minutes. Mix the 2 flours together. Drain the cheeks and toss in the flours, coat well. Fry the cheeks until golden, brown and delicious, about 5 minutes. Serve with the other sauce as dipping.
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