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Categories:
yellow peppers pepper puree rice wine vinegar honey olive oil salt canola oil peanut oil bass salt rice flour black beans water olive oil onion garlic long grain rice salt cilantro
Viewed: 25 - Published at: 3 years agoIngredients
- 3 large yellow peppers, roasted, peeled, seeded and coarsely chopped
- 1 tablespoon chipotle pepper puree
- 1/4 cup rice wine vinegar
- 1 tablespoon honey
- 1/2 cup olive oil
- Salt and freshly ground pepper
- 2 cups canola oil
- 2 cups peanut oil
- 4 striped bass about 1 to 1 1/2 pounds each, cleaned and scaled
- Salt and freshly ground pepper
- 2 cups rice flour
- 1/2 pound dried black beans, picked over
- 3 cups water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 1/2 cups long grain rice
- Salt and freshly ground pepper
- 1/4 cup finely chopped cilantro
Method
- Place the peppers, chipotle, vinegar and honey in a blender and blend until smooth.
- With the motor running, slowly add the oil until emulsified and season with salt and pepper, to taste.
- Combine the oils in a deep fryer and heat to 365 degrees F.
- Season the fish with salt and pepper on both sides.
- Place the flour on a plate and season with salt and pepper.
- Dredge the fish on both sides with the flour.
- Fry 2 fish at a time until golden brown, about 6 to 8 minutes.
- Drain on a plate lined with paper towels.
- Place beans in cold water and bring to a simmer.
- Cook until soft, about 1 hour.
- Drain the beans, over a bowl.
- Place the cooking liquid in a medium saucepan and bring to a boil.
- Heat oil in a medium saucepan over medium heat.
- Add the onions and garlic and cook until soft.
- Add the rice and toss to coat with the oil.
- Add the hot cooking liquid to the rice and bring to a boil.
- Reduce heat to low, cover the pan and cook for 10 to 12 minutes.
- Turn off heat and let rice sit for 10 minutes.
- Season with salt and pepper.
- Fluff with a fork.
- Fold in the beans and cilantro.
