Lantern Restaurant- Chapel Hill
KTW
I've always been a sucker for "locally sourced, Asian inspired" restaurants (you had me at hotpot), and Lantern Restaurant in Chapel Hill is no exception. We'll be working a series of events in the NC research triangle over the next year and I fully expect to make Lantern a regular stop. Situated on main street in downtown Chapel Hill, with simple interior decor and a kick-ass al fresco garden, they have a great setting to compliment the solid work happening in the kitchen.
Lantern Restaurant
I had the whole fish (among many other things) at my recent visit, here is my version of what they're doing:
Lantern Restaurant
I had the whole fish (among many other things) at my recent visit, here is my version of what they're doing:
Wok-Fried Whole Fish with Sweet
Chile Sauce
Quantity
Produced: Serves 3-4.
Whole Sea
Bass or Snapper, Trimmed & Scored 1/
4-5# Fish
Waterchestnur
Flour or Corn Starch to
dredge
Vegetable
Oil 4
Cups
Chile
Paste/Sambal Oelek 3
Tablespoons
Garlic,
Minced 3
Large Cloves
Rice Wine
Vinegar ½
Cup
Water 1/3
Cup
Sugar 2/3
Cup
Salt 1
Teaspoon
Cornstarch 1
Tablespoon dissolved in 1/3 cup water
Lime Juice 1
Lime
Cilantro,
Stemmed/Chopped 4 Tablespoons
Preparation
Procedure-
For the
sweet chile sauce combine everything, except cilantro, in a small saucepan.
Cook over medium heat until thickens. Cool completely and add cilantro. Keep
refrigerated until ready to use.
Heat oil in
large wok to 325˚. Coat scored fish with waterchestnur flour or corn starch,
removing excess. Carefully lay in hot oil, cook 8-10 minutes per side until
golden and crispy. Transfer to paper towel lined plate and serve on platter
topped with sweet chile sauce.