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Serves: 2
start to finish: 30 minutes
from Edible Seattle May/June 2011
I find that cooking fish whole is, in a word, rewarding—it’s the fish cook’s version of making a pie from scratch. Ask your fishmonger to clean the fish for you (and, okay, to behead it if you must). Mackerel is delicious, but you can also use trout; if you plan a lakeside fishing trip this summer, make sure to bring this recipe along. Keep a tin can handy for the hot oil.
If you like spice, add a big pinch of chili flakes to the pan with the vinegar.
Canola oil
1 whole fish, such as mackerel or trout, cleaned (about 1 1/4 pounds)
Kosher salt
1 large shallot, peeled and sliced into thin rings
3/4 cup rice wine vinegar
1 tablespoon sugar
1/4 cup salted, roasted peanuts, roughly chopped
Heat a large, heavy skillet (such as a cast iron skillet) over medium-high heat. Coat the bottom of the pan with about 1/4” canola oil. Season the fish on both sides with salt. When the oil shimmers, add the fish (you may need to cut the head and/or tail off to get it to fit in your pan) and cook 6 to 8 minutes, or until the fish releases easily from the pan. Using two spatulas, carefully flip the fish and cook another 4 to 6 minutes. Add the shallot rings to the space around the fish, and cook for a few minutes, until crisp and deep golden brown. Using tongs, transfer the fried shallots to a paper towel-lined plate to drain, and set aside.
When the fish releases from the pan again and the inside is cooked through, transfer the fish to a paper towel-lined plate. Very carefully pour the oil from the pan into a tin can or glass jar and return the pan to the heat. Add the vinegar and the sugar, and cook for 2 to 3 minutes, or until the mixture thickens and turns to caramel. Transfer the fish to a platter, pour the caramel over the top, and scatter the peanuts and fried shallots on top. Serve immediately.
*gluten-free
*dairy-free
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