Crispy Asian-Inspired Tater Tot Halibut
Indulge in a delightful fusion of flavors with our Crispy Asian-Inspired Tater Tot Halibut. This innovative recipe combines tender halibut fillets marinated in aromatic ginger and zesty soy sauce, bestowed with a crunchy layer of tater tots that brings nostalgia to your plate. The addition of hoisin and oyster sauces introduces an irresistible umami element, while sesame oil and toasted sesame seeds elevate the dish with a nutty finish. Perfectly crispy and immensely flavorful, this dish will impress your family and friends while keeping dinnertime fun and exciting. Ideal for sharing, it showcases a clever twist on traditional fish dishes that’s sure to become a staple in your culinary repertoire!
N/A
Servings
350
Calories
15
Ingredients
Ingredients
halibut
2 lbs (Cut into 4 equal pieces)
minced fresh ginger
1 tablespoon (none)
light soy sauce
1/4 cup (none)
white wine
1/4 cup (none)
defrosted tater tots
2 cups (none)
panko breadcrumbs
1 cup (none)
hoisin sauce
1/2 cup (none)
oyster sauce
1/4 cup (none)
soy sauce
1/4 cup (none)
rice wine vinegar
2 tablespoons (none)
sesame oil
1/2 teaspoon (none)
all-purpose flour
1/2 cup (none)
canola oil
4 tablespoons (for cooking)
toasted sesame seeds
3 tablespoons (none)
chopped green onion
1/2 cup (none)
Instructions
1
Preheat your oven to 200°F (95°C) to keep the cooked halibut warm later.
2
Cut the halibut into 4 equal pieces. In a mixing bowl, whisk together the minced ginger, light soy sauce, white wine, and a pinch of black pepper. Add the halibut and let it marinate for 20 to 30 minutes, turning occasionally to ensure even flavor absorption.
3
In a separate bowl, combine the defrosted tater tots, panko breadcrumbs, hoisin sauce, oyster sauce, soy sauce, rice wine vinegar, and sesame oil. Mix thoroughly until all ingredients are well incorporated, then divide the mixture into 4 equal portions.
4
Heat 2 tablespoons of canola oil in a nonstick sauté pan over low heat.
5
Remove the halibut from the marinade, shaking off any excess liquid. Dredge each piece in flour, coating both sides evenly.
6
Carefully place one portion of the potato mixture on top of each piece of halibut, pressing down gently to adhere. With the potato side facing down, place the fillet in the sauté pan.
7
Cook two fillets at a time until the potato layer is golden brown and crispy, about 4-5 minutes. Flip the fillets gently and cook the other side for an additional 2 minutes or until the fish is cooked through.
8
Transfer the cooked halibut to a baking sheet and keep warm in the preheated oven while you repeat the process with the remaining two fillets.
9
To serve, garnish the halibut with toasted sesame seeds and chopped green onions for a burst of flavor and visual appeal.
Nutrition Information
19g
Fat
25g
Carbs
24g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Asian-Inspired Tater Tot Halibut?
It is a fusion dish featuring tender halibut fillets marinated in ginger and soy sauce, topped with a crunchy layer of seasoned tater tots and panko breadcrumbs.
How many calories are in a serving of this halibut dish?
Each serving contains approximately 350 calories.
What is the protein content of this recipe?
This recipe provides 24g of protein per serving.
How much fat and carbohydrates are in the dish?
The dish contains 19g of fat and 25g of carbohydrates.
What type of fish is recommended for this recipe?
This recipe specifically uses 2 lbs of halibut cut into 4 equal pieces.
How long should the halibut be marinated?
The halibut should be marinated for 20 to 30 minutes to ensure even flavor absorption.
What ingredients are in the halibut marinade?
The marinade consists of minced fresh ginger, light soy sauce, white wine, and black pepper.
Do the tater tots need to be cooked before use?
The tater tots should be defrosted but not necessarily pre-cooked before being mixed with the other crust ingredients.
What makes the potato crust crispy?
The combination of defrosted tater tots and panko breadcrumbs creates the signature crispy texture.
Which sauces are used to flavor the potato mixture?
The potato mixture is flavored with hoisin sauce, oyster sauce, soy sauce, rice wine vinegar, and sesame oil.
What is the purpose of dredging the fish in flour?
Dredging the fish in all-purpose flour helps the potato mixture adhere to the fillet and promotes a better sear.
How much canola oil is needed for cooking?
The recipe calls for 4 tablespoons of canola oil in total, using 2 tablespoons at a time in the pan.
What temperature should the oven be set to?
The oven should be preheated to 200°F (95°C) to keep the first batch of cooked fish warm.
How do I cook the potato-crusted side of the fish?
Place the fillet with the potato side facing down in the sauté pan and cook for 4-5 minutes until golden brown.
How long does it take to cook the second side of the fish?
After flipping, the second side typically takes about 2 minutes or until the fish is cooked through.
What garnishes are suggested for this dish?
The dish is garnished with 3 tablespoons of toasted sesame seeds and 1/2 cup of chopped green onions.
Is there any alcohol in this recipe?
Yes, the recipe uses 1/4 cup of white wine in the marinade.
What type of vinegar is used?
The recipe calls for 2 tablespoons of rice wine vinegar.
How much ginger is required?
You will need 1 tablespoon of minced fresh ginger.
Can I cook all the fillets at once?
It is recommended to cook two fillets at a time to avoid overcrowding the pan and ensure crispiness.
What provides the umami flavor in this recipe?
The combination of hoisin sauce, oyster sauce, and soy sauce provides a deep umami element.
Is this recipe considered a fusion dish?
Yes, it is a fusion recipe that combines traditional Asian flavors with a nostalgic tater tot crust.
How many ingredients are in this recipe?
There are a total of 15 ingredients used in this dish.
What kind of pan should I use for frying?
A nonstick sauté pan is recommended for cooking the halibut to prevent the potato crust from sticking.
What should I do with the excess marinade?
You should shake off any excess marinade before dredging the fish in flour.
How many servings does this recipe provide?
The recipe is designed for 4 equal servings of halibut.
What flavor does the sesame oil add?
The sesame oil, along with toasted sesame seeds, adds a nutty finish to the dish.
Is the heat level high for frying the fish?
The recipe suggests using low heat when initially heating the oil and cooking the potato side.
What is the texture of the finished halibut?
The halibut remains tender on the inside while the outside features a very crunchy potato and panko layer.
Can I prepare this for guests?
Yes, the recipe is described as an impressive and fun dish ideal for sharing with family and friends.