Go Back
PRINT RECIPE

Rockfish Bites

A little fresh fish can go a long way in the "appetizer with a bite."

Ingredients

  • 1 Rockfish filet
  • 2 tbsp Canola oil
  • 2 Belgian Endive bulbs
  • 3 Garlic cloves
  • 2 Habañero peppers (AKA Scotch Bonnets)
  • 2 tsp Lemongrass, minced
  • 2 tbsp Minced ginger
  • 2 Limes
  • 1 tsp Soy sauce
  • 2 tbsp Oyster sauce
  • 1 tsp Salt
  • 2 tsp Sugar

Garnish with:

  • Minced scallions
  • Minced habañero
  • Minced fresh mint

Instructions

  • Slice the habañeros in half, careful not to touch the inside of the peppers with your bare hands. (Best advice is to use gloves) Seed the peppers and sliver the peppers into the tiniest strip you can get them into.
  • Zest the limes until you get 2 tsp of lime zest
  • Mince the garlic, ginger and lemongrass. Put the above 4 herbs together and continue mincing until very fine. Set aside
  • Salt and pepper the fish filet(s). Dust with flour on each side. 
  • Heat up the Canola oil in a large sauté pan until very hot. Sauté the fish on one side for 4-5 minutes. Gently turn over and sauté the other side for another 4 minutes until golden on each side. Remove from the pan, and lay on a paper towel to absorb the oil. 
  • In the same pan, with the remaining oil, sauté the minced garlic, ginger pepper, zest and lemongrass for 2 minutes until aromatic. 
  • Add the soy sauce, oyster sauce, salt and sugar. Add a squeeze of half a lime. Adjust seasonings as needed. 
  • Slice the fish filet into "fingers" about 1/2 inch wide by 2-3" long.
  • Tear off 12-18 of the largest Belgian Endive leaves and place on a platter
  • Place a spoonful of sauce into each leaf. Place a piece of fish on top of the sauce.
  • Squeeze a little lime on top. Garnish with minced scallions, Habańeros and fresh mint. 
  • These can be served warm or at room temperature.

Notes