Whole Fried Local Sculpin with Snap Pea Salad and Tamarind Chili Sauce

If you can’t find sculpin, you can substitute small blackgill rockfish in this recipe.

Photography By Chris Rov Costa | June 20, 2017


Whole Fried Local Sculpin

Heat oil in a large skillet until it reaches 350°.

Meanwhile, season fish with salt and pepper, then coat fish in cornstarch.

Fry fish in the oil for about 7 minutes, until just cooked through.

Place fish on top of sugar snap pea salad and spoon tamarind sauce over fish.

Garnish with toasted sesame seeds and chopped scallions.

Sugar snap pea salad

  1. Mix snap peas, bell pepper, and cilantro together in a bowl.
  2. Mix lemon juice, olive oil, salt, and pepper, and toss with vegetable mixture. 
  3. Check for seasoning and serve.

 Tamarind sauce

  1. Peel and remove seeds from tamarind pods.
  2. Cover tamarind with orange juice, sugar and a little water and bring to boil.
  3. Cook until soft. Blend the tamarind with soy sauce and rice vinegar.
  4. Whisk together with remaining ingredients in a large bowl.
  5. Let sauce sit for at least 2 hours.


Whole Fried Local Sculpin
  • 1 whole sculpin, gutted, scaled and spines removed
  • To taste Salt and pepper
  • pinch Cornstarch for frying
Sugar snap pea salad
  • 2 cups sliced sugar snap peas
  • cup thinly sliced red bell pepper
  • bunch cilantro, chopped
  • Lemon juice, to taste
  • Olive oil, to taste
  • Salt and pepper, to taste
 Tamarind sauce
  • 5 tamarind pods
  • ½ cup orange juice
  • 2 tablespoons sugar
  • ¼ cup soy sauce
  • ¼ cup rice wine vinegar
  • 2 tablespoons minced ginger
  • 1 tablespoon sambal sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons sesame seed oil
  • ½ bunch cilantro, chopped
  • 1 bunch green onion, sliced
  • ½ cup olive oil
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