Crispy Sesame Fish Slices With Persimm..

Cooking Instructions

1. Spread the fish fillet flat and use a sharp knife or cleaver to cut it lengthwise into strips about 2 inches wide. Holding the cleaver on a sharp diagonal to the board, cut each strip crosswise with the grain into broad slices about 3/8 inch thick. Place the fish slices in a bowl.

2. Whisk together the velvet marinade ingredients through the cornstarch until smooth and thick. Pour over the fish slices and toss well to coat each slice. Seal airtight and marinate in the refrigerator for 2 to 24 hours to set the marinade and flavor the fish. Let come to room temperature before frying; retoss to separate the slices.

3. Toss the sesame seeds to combine, then spread half of them in a large baking pan or pie plate. Arrange the fish slices next to one another in a single layer on top. Sprinkle evenly with the remaining sesame seeds, then press with dry fingers to make the seeds adhere. Arrange the coated fish slices in a single layer on a parchment or waxed paper-lined platter or baking sheet. Seal airtight and refrigerate for 1 to 4 hours prior to deep-frying. Refrigeration will help the seeds to adhere.

4. About 20 minutes before serving, pour about 2 inches of oil into a wok or large and deep, heavy skillet. Rest a deep-fry thermometer on the rim and bring the oil to the light-haze stage, 350F, when a fish slice will float in seconds to the surface. Adjust the heat so the temperature does not climb. Put a baking sheet lined with a triple layer of paper towels alongside your stovetop.

5. Gently slide the fish, slice by slice, into the oil, adding only as many as can float freely. Adjust the heat to maintain a steady temperature. Fry the slices until they float high on the surface of the oil and the white seeds turn pale gold, about 2 minutes. With a Chinese mesh spoon, quickly transfer the fish onto the paper towels to drain. Fry the remaining fish, but first bring the oil to 350F if it has dropped between batches.

6. Place the dipping Sauce in a Sauce bowl and center it on a platter of contrasting color. Fan the fish slices around it, and invite your guests to help themselves with their fingers.

Wine Pairing(s)

De Loach 'Ritchie' Chardonnay

Henry Boillot Bourgogne Blanc

Dunnewood Chardonnay

Sawtooth Cabernet Sauvignon

Far Niente Chardonnay

Vendange Pinot Grigio

Louis Jadot Batard Montrachet

Wildhurst Reserve Cabernet Sauvignon

Powers Cabernet Sauvignon

Barefoot Cabernet Sauvignon