Here’s a unique twist to blackfish that will really appeal to those who like a little kick to their sea food. This recipe serves four to six.
• 2 lbs. blackfish fillets
• 2 cups flour
• 2 eggs
• 2 Tbsp honey
• ¼ cup hot water
• Juice of 1/2 lemon
• Cooking oil – enough for deep frying
• 2 cups chicken stock
• 2 Tbsp soy sauce
• dashes of ginger and dry mustard
• 1 cup smooth peanut butter
• 2 Tbsp Tabasco Sauce
Combine honey and hot water in medium size bowl. Stir until honey is softened. Add lemon juice and stir briefly. Cut fillets into bite-size pieces and add to honey mix. Toss lightly. Beat the eggs in a bowl and pour flour onto a plate. Dip fillet pieces into egg then dredge in flour. Heat about two inches of oil in fry pan or wok and cook until golden brown on all sides. Drain on paper towels and keep warm.
In a sauce pan, heat chicken stock to simmer. Keep flame low then add soy sauce, ginger and dry mustard. Simmer for about five minutes. Remove stock from heat and stir in peanut butter and Tabasco until smooth and creamy. Pour sauce into serving bowl for dipping fish.