Deep-Fried Fish with Twice-Fried Ginger, Garlic, or Shallots

I learned to make this dish with ginger but have decided that garlic and shallots are equally good. The options just mean you can make it more often without repeating yourself. Other seafood you can use here: salmon or halibut, shrimp or scallops.

Neutral oil, like grapeseed or corn, for deep-frying 8 ounces ginger, garlic, or shallots, peeled and trimmed as needed and thinly sliced or chopped

About 11/2 pounds thick white fish fillets , cut into large chunks

Salt and freshly ground black pepper

1 cup all-purpose flour

1 cup cornstarch

4 scallions, cut into 2-inch lengths

1 tablespoon soy sauce or nam pla (Thai fish sauce)

Fresh cilantro leaves for garnish

• Put at least 2 inches of oil in a deep pot that will hold the fish chunks in one layer; bring to 350 F over medium-high heat
• When the oil is hot, fry the ginger, garlic, or shallots until lightly browned, 3 to 10 minutes, depending on what you’re using and how you cut it.
• Adjust the heat as needed so the temperature remains nearly constant. Meanwhile, sprinkle the fish with salt and pepper and combine the flour and cornstarch in a bowl.
• Remove the ginger with a slotted spoon and set aside. Dredge the fish lightly in the flour-cornstarch mixture, tapping to remove the excess and add the pieces slowly to the oil, again adjusting the heat as necessary so the temperature remains nearly constant. Fry, turning once or twice, until the fish is lightly browned and cooked through (a skewer or thin-bladed knife will pass through each chunk with little resistance), 3 to 5 minutes.
• Remove with a slotted spoon and drain on paper towels.
• Fry the scallions for 15 seconds and remove with a slotted spoon; drain. Refry the ginger for about 30 seconds, then remove and drain. Put the fish on a plate and garnish with the ginger and scallions; drizzle with the soy sauce or nam pla, top with cilantro, and serve.

MAKES: 4 servings

TIME: 30 minutes