crispy potato hoisin halibut

often in chinese dishes, you either have a something with hoisin sauce and a something else with oyster sauce but guy fieri likes to use several common asian flavors and mix them up! the fish is soaked in ginger and soy sauce while the potato nuggests absorb a mixture of hoisin sauce, oyster sauce, soy sauce and  sesame oil. the result is another great flavor!

since the oyster, hoisin and soy sauce each its share of salt, i dialed back the soy sauce in each marinade and substituted it with stock. you still get the same great flavor.

the fish is tender while the potato has a nice crispness on the top. these two textures make this dish even more enjoyable.


  • 1 pound halibut (whole fillet), cut into 2 equal pieces
  • 1-1/2 teaspoons minced fresh ginger
  • 1 tablespoon low sodium light soy sauce
  • 3 tablespoons low sodium vegetable or seafood stock
  • 1 cup shredded potato nuggets, defrosted (recommended: Tater Tots)
  • 1/2 cup wheat panko bread crumbs
  • 1/4 cup hoisin sauce – or –
    3 tablespoons barbeque sauce + 1 tablespoon low sodium light soy sauce + 1-1/2 tablespoons five-spice
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable or seafood stock
  • 1 tablespoon rice wine or apple cider vinegar
  • 1/4 teaspoon sesame oil
  • 2 tablespoons all-purpose flour
  • 2 tablespoons canola oil
  • 1-1/2 tablespoons sesame seeds, toasted
  • 1/4 cup chopped green onions


Preheat oven to 200 degrees F.

Cut halibut in 2 equal pieces. In a mixing bowl, combine ginger, soy sauce, stock, and pepper in mixing bowl. Add fish to bowl and let marinate for about 20 to 30 minutes.

Defrost potato nuggets; add panko, hoisin, oyster sauce, soy sauce, vinegar, and sesame oil. Mix together thoroughly and divide into 2 equal amounts.

Heat a medium nonstick saute pan to low and add oil.

Remove fish from marinade, shake off excess marinade, and dredge in flour on both sides. Apply 1/2 of potato mixture to fish; press the mixture onto the top of the fish.

Add fish potato-side-down to saute pan. Cook until potato mixture is lightly browned and crispy. Gently turn the fish over; cook the other side for 2 minutes.

Transfer the potato topped fish on to a baking sheet and put in the oven for 15 minutes.

Garnish with sesame seeds and green onions.

original recipe from Guy’s Big Bite: Crispy Potato Nugget Hoisin Halibut


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