Seabass and Sichuan Potato Salad

Of course there's crispy fish skin from the wok fried seabass.

The fish is really a garnish for these tasty potatoes.

A 'salad' happily invited from hades, it's hot.  No mayonnaise dressing either (like many western potato salads).  Instead, we have spring onion, garlic, ginger, chilli oil, sichuan pepper, cumin, light soy, sesame oil and black rice vinegar.

I used evenly sliced sweet potato and large yellow potato.  They soaked up the sauce beautifully.  Dressed warm of course.

Finally, the potatoes are served with seared seabass (skin separated and crisped).

Ingredients:

Potatoes (2):

2 medium white potatoes and 1 small sweet potato, peeled and finely sliced

1/2 tsp salt

Potato Salad Dressing, Aromats:

2 spring onions, finely sliced

2 cloves of garlic, finely chopped

1cm of ginger, finely chopped

1 tsp rice bran oil

Potato Salad Dressing, Sauce:

1 TBSP chilli oil (i used Loganma and chiu chow approximately half and half)

1 tsp light soy

1/2 tsp ground cumin

1 tsp whole sichuan pepper, toasted and ground

1 tsp light soy sauce

1 tsp sesame oil

1 tsp black rice vinegar (inexpensive balsamic is a good swap)

1/2 tsp sugar

Small pinch of salt (1/8 tsp)

Fish:

2 skin on seabass fillets, wok seared in rice bran oil

The dish:

Potatoes:

Simmer potato slices in salted water for around 5 minutes until just tender. Remove the slices with a slotted spoon.

Dressing, Aromats and Sauce:

Fry spring onion, garlic and ginger in oil, for around 1 minute.

Mix everything for the sauce together, add to the aromats, sir and turn off heat.

Add the cooked dressing to our removed, warm potato slices and stir gently until coated.

Sear the fish for around 2 minutes, remove. Take off the skin and crisp it further (love crispy skin).

Plate.

Tasting notes:

Expect the chilli oil to hit and a little time for nose recovery (from the heat) whilst happily contemplating whether this could qualify as a Loïc fusion plate?

Loïc's Fusion:

Kimchi Pancakes

Thai Inspired Beef Asparagus Vermicelli