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Fish and Chips with Chinese Black Vinegar Aioli (Ming Tsai) Recipe

Fish and Chips with Chinese Black Vinegar Aioli (Ming Tsai) Recipe

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Fish and Chips with Chinese Black Vinegar Aioli (Ming Tsai)

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Ingredients:

Serving

canola oil, for frying
1 large taro, peeled , julienned (french fries), soaking in ice water
2 sweet potatoes, peeled , julienned (french fries), soaking in ice water
2 large baking potatoes , like russets , julienned ( french fries), soaking in ice water
2 cups rice flour
1/2 tsp ground white pepper
1 tsp sesame seed oil
2 tbsp white sesame seeds
2 bottles very cold english bitter
2 lb cod fillet, cut into long 2-3 oz pieces
fleur de sel, for seasoning
seasoned salt (3 parts salt, 1 part ground toasted cumin
2 egg yolks
1/2 tbsp minced garlic
2 cups canola oil
1/4 cup chinese vinegar
1/4 cup balsamic vinegar
salt and black pepper , to taste
1/4 cup chopped chives , save a little for garnish

Directions:

Prepare a fryer or large stock pot filled 1/3 with oil at 375 degrees. First, blanch the taro, sweet potatoes and potatoes in the fryer for about 6 minutes until they are soft and slightly tan. Drain on paper towels and set aside. In a mixing bowl, whisk together the flour, white pepper, oil and sesame seeds. Slowly add the beer while whisking. The batter should resemble pancake batter. Dip each piece of fish in the batter and gently drop in the fryer. Fry until golden brown, about 4 to 5 minutes. Take out with spider or tongs and drain on paper towels. Immediately season with fleur de sel. Turn fryer up to 450 degrees and fry the fish a second time, until golden brown, about 3 to 4 minutes. Drain on paper towels and season with seasoned salt.
In a food processor, add the yolks and garlic and puree at high speed. Slowly drizzle in the oil until in comes together (emulsifies). Then add the oil a little quicker until you have a thick mayonnaise. Add the 2 vinegars and season. The aioli will be much lighter and thinner once the vinegars are added. Fold in the chives.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Plating: Using an Asian newspaper lined with parchment, roll a large cone and fill with fries. Top off with fish and serve the aioli on the side in a small decorative dish. Garnish with chives.
Beverage: Very cold English Bitter

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1543.79 Kcal (6464 kJ)
Calories from fat	1030.15 Kcal
		% Daily Value*
Total Fat	114.46g	176%
Cholesterol	188.41mg	63%
Sodium	758.83mg	32%
Potassium	898.43mg	19%
Total Carbs	80.82g	27%
Sugars	5.06g	20%
Dietary Fiber	4.25g	17%
Protein	43.9g	88%
Vitamin C	3.4mg	6%
Vitamin A	0.7mg	22%
Iron	2mg	11%
Calcium	112.9mg	11%

Amount Per 100 g
Calories	284.5 Kcal (1191 kJ)
Calories from fat	189.84 Kcal
		% Daily Value*
Total Fat	21.09g	176%
Cholesterol	34.72mg	63%
Sodium	139.84mg	32%
Potassium	165.57mg	19%
Total Carbs	14.89g	27%
Sugars	0.93g	20%
Dietary Fiber	0.78g	17%
Protein	8.09g	88%
Vitamin C	0.6mg	6%
Vitamin A	0.1mg	22%
Iron	0.4mg	11%
Calcium	20.8mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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