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Squirrel Tail Fish With Agrodolce
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Squirrel Tail Fish With Agrodolce

Agrodolce is an Italian sweet and sour sauce. We decided to mix things up a bit and paired the sauce with crispy fried squirrel tail fish.
Course main
Total Time 45 minutes
Servings 2

Ingredients

Agrodolce Sauce:

  • ½ tsp fennel seeds
  • 1 dried chili crushed
  • 1 tbsp olive oil
  • 2 small red onions sliced thin
  • 120 g red wine vinegar
  • 30 g brown sugar
  • Salt
  • ½ head of puntarelle sliced fine (you can substitute for chicory)
  • Handful grapes halved
  • Handful mint leaves
  • Salt

Squirrel Tail Fish:

  • 2 filets of fish about 120 g each (we used hake, sea bass is another excellent option)
  • 1 egg beaten
  • 2 tbsp cornstarch
  • Salt
  • Oil for deep frying

Instructions

  • Toast the fennel seeds and chili for 1 minute. Add the oil, followed by the onions and some salt. Saute for 3 minutes until slightly softened. Add vinegar and sugar and simmer for 5-7 minutes. Add the puntarelle and saute for 2-3 minutes. It should retain most of its crunch. Add the grapes and saute for 1 more minute.
  • Cut the fish on the meat side in a crisscross pattern, creating 0.5*0.5 cm squares. Rinse in water to accent the cut. Salt the fish, then dip it in the egg, wiping off any excess. Rub with cornstarch, making sure it's all covered but without any lumps.
  • Heat oil in a wok or deep pan. Add the fish slowly, cut-side down, swing it back and forth in the oil, then let it drop. Use a spoon to baste the fish with oil. After about 3 minutes, turn the fish. Make sure it's evenly golden by spooning over some more hot oil, then fish it out after another minute on this side. Pat dry with paper towels, then place on a serving plate, spooning over the agrodolce. Sprinkle mint leaves on top.