4
20 minutes
10 minutes
Rockfish is one of our favorites to serve at the cabin during fish camp, and this is one of our go-to ways to make it. Wild Alaska rockfish has a mild, slightly sweet flavor that pairs perfectly with a crisp panko and coconut coating, finished with a bright, herby sweet-and-sour sauce.
Directions
In a small saucepan, add all ingredients except for minced garlic. Bring to a low boil then sim-mer on medium low until sugar is dissolved. Stir in garlic; simmer additional one minute. Re-move from heat; cool to room temperature.
Preheat fryer oil to 375 F. Thaw rockfish if frozen. Pat dry with paper towels. Salt and pepper the fish fillets then slice into 2 oz. strips; set aside. Add flour to a wide shallow bowl. Beat eggs with 2 Tbsp water in a separate bowl. Mix panko and coconut flakes and place in a third shallow bowl. Coat each piece of fish in the flour, then the egg mixture and finally the panko and coconut mixture. Set fish on a wire rack that’s placed on a rimmed sheet tray until ready to cook. Gently place fish strips into the oil and fry about 4 minutes or until golden brown.
Mix shredded cabbages, red bell pepper, scallion and herbs in a bowl and set aside. Heat flat top or cast iron skillet on high temp. Heat tortillas for about 15 seconds per side. Place one strip of fish on each tortilla. Top with cabbage, bell pepper, scallions and herb mix-ture, and slice of avocado. Serve with nuoc cham sauce on the side or drizzle on top just be-fore serving. Serve with lime wedges.