SHIPS IN 1-2 DAYS | $6.99 SHIPPING | $45+ SHIPPING IS ON US
This recipe is a quick and easy way to get a whole fried fish on the table without having to use a deep fryer. The herb sauce is basically a pesto but instead of using parmesan, I used a fish sauce for some salty umami flavor. The result is a perfect herby accompaniment to the crispy skin and juicy flesh.
I love creamy white beans with just about anything. Here I used Rancho Gordo Alubia Blanca beans that I already had in the fridge, reheated them then mashed them up to give them new life. When the beans are good quality, I don’t soak them. Simply rinse the beans in a colander, put them into a pot and cover with 2 inches of water. Throw in a handful of garlic cloves, a couple of whole chiles and herbs if you like, and simmer until tender, about an hour or two. After the beans are cooked, I heat 2 Tbsp of olive oil and fry up 1 tsp of Spice Tribe Wild Cumin Seeds until sizzling and fragrant. I then pour the spiced oil right into the beans and season to taste with salt.