Use organic, local ingredients whenever possible-
On the Sea of Cortez Dorado & Wahoo are plenty- Tonight’s dinner: “Ruby’s Sweet & Sour Dorado”.
Tip; have everything prepped & ready to go. Don’t have hot oil waiting- it’s a recipe for disaster…
Serves about 6
2 pounds fresh fish (Dorado, Halibut, Sea Bass, Wahoo- any mild white fish, chicken or pork is excellent)
2-3 t. salt
oil for frying (about 2″ deep in a frying pan)
1 1/4 c. flour
1/2 c. cornstarch
2 t. baking powder
1 t. baking soda
1/2 c. cold water
3 T. apple cider vinegar
1/3- 1/2 c. Ojai Habanero Jelly (I prefer the flavor & color)
3-4 fresh squeezed Mexican limes
1 1/2 c. pineapple juice
4 T. cornstarch
1 1/2 – 2 c. fresh, sweet pineapple chunks- cut in bite size pieces
1-2 carrots- cut in circles
1 c. sugar snap peas- tips cut off
1/2 c. sesame seeds- dry roast in frying pan until golden brown & beginning to “pop”
Rinse then pat dry fish. Cut into bite size pieces. Be SURE to remove all bones.
Sprinkle salt over fish.
Toss fish into medium size plastic bag with
3/4 c. flour.
Shake. Remove excess flour & set aside.
In a big bowl; prepare batter by mixing dry ingredients, then whisk in cold water. Set aside.
In a medium size saucepan prepare sauce over low-medium heat. Add vinegar & Ojai Habanero Jelly, & lime juice.
In a separate small bowl mix; cornstarch & pineapple juice. Drizzle & whisk juice/cornstarch mixture into saucepan with the
Jelly mixture. Stir until thickened & somewhat translucent. Keep slightly warm until you’re ready to serve.
Dip fish in batter mixture.
Heat oil in deep frying pan, wok or deep fryer (about 375•)
Cook fish about 3 minutes- until golden brown. Drain off excess oil. Set aside in a warming dish until all fish is prepared.
I suggest you serve the sauce on the side & let your guests add sauce to their liking.
Top with sesame seeds.
This dish is excellent served with rice.