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Never has the processing of your sport caught fish been easier. Fisherman's Processing is ready to show you how easy it is to have your catch processed More...

The game has changed! Today's angler realizes the importance of fisheries management and understand that more isn't better. Customers now take less fish, but demand a higher standard in the way their catch is handled. From state-of-the-art RSW storage to the finest procedures in the processing of their catch - they're guaranteed no finer product for their tables! Since 2010, We've set the bar for sport-caught fish processing. More...::

Fisherman's Processing 2837 Historic Decatur Rd. San Diego, CA 92106 (619) 255-3128

Conveniently located 1.2 miles from the Sportfishing Landing in Liberty Station!

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Hoisin Yellowtail

If you guys try any of my recipes you have to try this one!!!  This would also be fantastic with any halibut or any rock fish, snapper or grouper!

Hoisin Yellowtail
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(4)  6 to 7 ounce fish filets  
1/4 cup white wine
1/4 cup light soy sauce
1-1/2 tablespoons grated ginger
1 Serrano chili seeded and fine diced
1-1/4 cup panko bread crumbs (Asian section at market)
2 Cups shredded potato nuggets, defrosted (tater tots are best)
1/2 cup Hoisin sauce
1/4 cup soy sauce (regular or lite)
1/4 cup oyster sauce (Asian section at market)
2 tablespoons rice wine vinegar (not seasoned)
1/2 teaspoon sesame oil (also Asian section)
1/2 cup all-purpose flour
5 tablespoons vegetable or canola oil
1/2 cup chopped green onions
3 to 4 tablespoons of toasted sesame seeds (also Asian section at the market)

Recipe as follows:

Preheat oven to 250 degrees.  Put fish in a deep dish and in a mixing bowl add the white wine, light soy sauce, grated ginger and the Serrano chili.   Mix well and pour on fish and marinate for 30 minutes at room temp.  Next, combine the defrosted and broken up tater-tots (using your hands works best).  Next, add the panko, Hoisin sauce, soy sauce, oyster sauce, rice wine vinegar, sesame oil and mix well with your hands.  When the fish is done marinating, pat dry and dust in flour and take potato mixture and pack on top side of filet about 3/8 to 1/2 inch (one side only) and fry two filets at a time in oil at 350 degrees for about 2 to 3 minutes to get a nice brown crust on the potato side.  Carefully turn over and fry on other side for 2 to 3 more minutes then place fish in the oven and repeat with other 2 filets and then put those in the oven for about 10 minutes or until desired doneness.  Plate and garnish with sesame seeds and green onions. Goes great with a side of asparagus or jasmine rice (or both).  Enjoy!

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