Prep Time: 20 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 30 minutes
- 1 lb skinless fillet of striped bass
- Olive oil, at least 2 cups
- Juice of a lemon
- Kernels from 2 ears of corn, or 1 cup frozen
- 2-3 chopped medium tomatoes
- 1 finely chopped jalapeno chile
- 3 T. chopped cilantro or parsley
- 3 chopped green onions
- 2-3 finely chopped garlic cloves
- Freshly ground black pepper
Rinse off and then pat dry your fish. Sprinkle salt all over them and set aside.
Heat 2-3 cups of olive oil in a heavy pot over medium-high heat until a droplet of water tossed into it boils away quickly. If you have a kitchen thermometer, you want the oil to be around 220 degrees. Turn off the heat.
Slip the fish into the oil, then shake the pot to make sure the pieces do not stick to the bottom. Shake for a few seconds, then cover the pot and set aside. The fish will cook slowly, as the oil retains heat well.
Let the oil cool enough until you can place your hand on the outside of the pot and feel only slight warmth. This take about 45 minutes to an hour. Remove the fish carefully and set on a plate.
To make the salad, pour a little of the fish poaching oil into a large frying pan and get it good and hot. Turn the heat to medium-high and add the corn, chile, green onions and garlic. Cook vigorously, turning often, for 5 minutes.
Meanwhile, put the chopped tomatoes, lemon juice and cilantro into a large bowl. Flake the fish with your fingers and add it to the bowl.
Add the contents of the frying pan into the large bowl, stir gently to combine and add a little more of the olive oil, if you'd like. Grind some fresh black pepper over it all and serve.
Alone, this is a great appetizer. Add bread or plain white rice and this becomes a main course.