Entree: United States – Pacific Island United States Territories (Guam) – Fried Parrotfish

Serving Size: 4

Approximate Time

Prep 40 min

Cook 25 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 4 whole parrotfish, about 1.25 lb (560 g) each, cleaned, gutted, scales removed
- 2 tbsp (30 ml) annatto (achuete) oil (see note to make below)
- 6 cloves garlic, minced (approx. 18 g)
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) soy sauce
- 4 green onions (scallions), trimmed and halved lengthwise
- 4 limes, halved (for stuffing/fresh juice)
- 1 cup (120 g) cornstarch, for dredging
- Vegetable oil for deep-frying, about 6 cups (1.4 L)
- 2 cups (14 oz / 400 g) long-grain white rice, uncooked
- 4 cups (960 ml) water (for rice) plus pinch salt
- 4 cups (about 8 oz / 225 g) shredded green cabbage
- 1 small red onion, thinly sliced (about 4 oz / 115 g)
- 1 medium cucumber, thinly sliced (about 6 oz / 170 g)
- 2 tbsp (30 ml) rice vinegar
- 2 tbsp (30 ml) vegetable oil (for slaw)
- 1 tbsp (15 ml) fresh lime juice (from about 1 lime)
- 1/2 tsp (2 g) granulated sugar
- 2 tbsp (8 g) chopped fresh cilantro (optional)
- For finadene (Guam pepper-soy sauce):
  - 1/3 cup (80 ml) soy sauce
  - 1/3 cup (80 ml) white vinegar
  - 1 small red onion or shallot, finely chopped (about 2 oz / 60 g)
  - 1-2 hot chiles (bird's eye or serrano), finely chopped (adjust heat)
  - 1 tbsp (15 ml) fresh lime juice
  - 1 tsp (4 g) granulated sugar
  - 1 tbsp (15 ml) water (optional, to loosen)
- Optional: 1 tbsp (7 g) annatto (achuete) seeds and 1/4 cup (60 ml) neutral oil to make annatto oil if you don't have pre-made annatto oil

Instructions

Short Description:
Whole parrotfish are seasoned with local flavors, coated for crispness, and deep-fried until golden, served with steamed rice, a bright citrus cabbage slaw, and finadene (Guam pepper-soy dipping sauce). This is a simple, fresh island main course meant to showcase local seafood.

Regional Notes:
This Guam version is fried whole and finished with finadene, the island's classic tangy, peppery condiment, and often uses achuete/annatto oil for color and mild earthiness. Frying the fish whole highlights the freshness and is a common coastal preparation in Guam, different from regional fillet-focused methods elsewhere.

1. Prepare rice: rinse 2 cups (400 g) rice under cold water until water runs clear. In a medium pot bring 4 cups (960 ml) water and a pinch of salt to a boil, add rice, reduce to a low simmer, cover, and cook 18–20 minutes until water is absorbed. Remove from heat and let sit covered 10 minutes; fluff with fork before serving.
2. If making annatto oil: heat 1/4 cup (60 ml) neutral oil in a small saucepan over low heat, add 1 tbsp (7 g) annatto seeds and warm gently 3–5 minutes until oil is deep orange; do not burn. Strain seeds and reserve 2 tbsp (30 ml) of the colored oil for the fish; discard seeds or reserve for another use.
3. Make marinade and prep fish: in a bowl combine 2 tbsp (30 ml) annatto oil, minced garlic, 2 tsp (10 g) kosher salt, 1 tsp (2 g) black pepper, and 2 tbsp (30 ml) soy sauce. Rinse and pat the parrotfish dry. Score each side of the fish with 3–4 diagonal slashes to the bone. Rub the marinade inside and out, place 1–2 lime halves and a few green onion pieces into each fish cavity. Let rest 20–30 minutes at room temperature (or up to 1 hour refrigerated).
4. Make finadene: combine 1/3 cup (80 ml) soy sauce, 1/3 cup (80 ml) white vinegar, chopped onion/shallot, chopped hot chiles, 1 tbsp (15 ml) lime juice, and 1 tsp (4 g) sugar in a bowl. Stir and taste; add 1 tbsp (15 ml) water if too strong. Refrigerate until serving so flavors meld.
5. Make cabbage slaw: in a bowl toss shredded cabbage, sliced red onion, cucumber, 2 tbsp (30 ml) rice vinegar, 2 tbsp (30 ml) vegetable oil, 1 tbsp (15 ml) lime juice, 1/2 tsp (2 g) sugar, salt to taste, and cilantro if using. Chill until ready to serve.
6. Heat frying oil: pour about 6 cups (1.4 L) vegetable oil into a deep heavy skillet or deep fryer to a depth that will immerse the fish (or use a Dutch oven). Heat to 350°F (175°C) or until shimmering but not smoking.
7. Dredge fish: place 1 cup (120 g) cornstarch in a shallow pan. Dredge each marinated fish evenly in cornstarch, shaking off excess.
8. Fry fish: working in batches if necessary, carefully lower fish into hot oil. Fry whole parrotfish 5–8 minutes per side (depending on size) until skin is deeply golden and flesh flakes easily and reaches an internal temperature of 145°F (63°C). Use a spider/skimmer to turn fish gently. Avoid overcrowding. Transfer fried fish to a rack or paper towels to drain briefly.
9. Finish and serve: divide steamed rice among 4 plates, place a fried parrotfish on each plate, add a generous scoop of cabbage slaw, and serve finadene on the side for drizzling or dipping. Squeeze fresh lime over fish if desired.
10. Leftovers and notes: parrotfish is best served immediately for crisp skin. Any unused finadene keeps refrigerated up to 1 week. If you prefer less oil, shallow-fry pieces (fillets) instead of whole fish, but whole-frying is the regional tradition.