Aromatic Fried Ocean Jacket Cheeks


Preparation time
10 minutes

Cooking time
25 minutes

2 people

2L vegetable oil, approximately, for frying
2 dried chillies, or 1 teaspoon chilli flakes
1 thumb-sized piece of ginger, sliced
4 garlic cloves, halved
2 star anise
10 peppercorns
1 packet 200g Ferguson ocean jacket cheeks, thawed in the refrigerator overnight
½ cup corn flour
1 teaspoon sea salt
½ teaspoon ground white pepper
½ teaspoon Chinese five spice
Lemon wedges and coriander leaves, to serve

Aromatic Fried Ocean Jacket Cheeks

Add the oil to a wok or large saucepan until half full. Place over low heat and add the dried chilli, ginger, garlic, star anise and peppercorns. Gently heat for between 20-60 minutes, depending on how much time you have. Once the oil is infused, remove the aromatics with a slotted spoon.

Whilst the oil is infusing, place the Ferguson Ocean Jacket Cheeks onto a piece of paper town and pat dry. Place the Ocean Jacket Cheeks into a medium bowl and add the corn flour, sea salt, white pepper and five spice. Toss to coat the fish.

Turn the heat to medium, and heat for a few minutes, until 180°C. To test if the oil is ready for frying, add one Ocean Jacket Cheek to the oil. The Ocean Jacket Cheek should become slightly golden within 2 minutes. Once the oil is ready, carefully place the Ocean Jacket Cheeks into the oil and cook for 2 minutes. Remove the fish from the oil and place onto paper towel to drain.

Place the fried Ocean Jacket Cheeks onto a serving platter with lemon wedges and coriander leaves. Serve immediately.

(Dietary specifications: Lactose free.)