Rockfish Potato Salad on a Seaweed Cracker
This recipe is great as a side dish or you can fancy it up for your next celebration and impress all your friends :).
Ingredients
2 cans Tiny Fish Co. Rockfish in Sweet Soy Sauce, drained, liquid reserved
12 ounce yellow potatoes, boiled until tender
1 cups celery, diced small
1 cups green onions, sliced thin
1 cups cilantro, chopped coarsley
2 tbsps ginger, peeled, then grated
1 cups your favorite furikake
1/2 cups potato chips, crushed
1 packet nori sheets
1/4 cups cornstarch
1 cups kewpie mayonnaise
1 liters fry oil
3 large hard boiled eggs
Preparation
Heat a deep sided pot with at least 2” frying oil to 350F.
Cut the nori sheets in half lengthwise. Then, cut each half into thirds. Each nori sheet will yield six pieces. Mix together equal parts cornstarch and water, then add a splash more water. Mix the cornstarch slurry thoroughly. Dip each nori rectangle quickly into the cornstarch slurry, shaking any excess off and then put it directly into the hot oil. Fry for 1-2 minutes on each side, then remove from the oil and allow the excess oil to drain from the cracker. The seaweed cracker will continue to crisp up as it cools. Store in an airtight container for up to 48 hours.
Let the potatoes cool to room temperature, then peel if desired. Break apart the potatoes using your hands. Add the chopped and hard-boiled egg, celery, green onions, cilantro, ginger, rockfish and kewpie mayonnaise. Mix to combine thoroughly. Add back in half the reserved rockfish liquid and season with salt if needed.
Mix the furikake with the crushed potato chips.
Place a teaspoon of the potato salad on top of the seaweed cracker. Garnish with the potato chip furikake and caviar if desired :).
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