Zak Pelaccio—Fatty Crab and 5Ninth, NY
Adapted by StarChefs.com
January 2007

Yield: 4 Servings

Ingredients:

Sambal Aioli:
• 3 egg yolks
• 1 clove garlic, finely chopped
• 1/2 lemon, juiced
• 1 Tablespoon Japanese rice vinegar
• Pinch of salt
• 1/2 quart olive oil
• 1 Tablespoon sriracha or sambal olek
  
  Whiting:
• 1 pound fresh whiting or whitebait, small as possible
• Wondra flour, as needed

Method:
For the Sambal Aioli:
Put egg yolks, garlic, vinegar, lemon juice and salt in a mixer and pulse until smooth. Slowly add oil while the machine is running until the aioli is emulsified. Finish with the sambal and blend thoroughly.

For the Whiting:
Toss whiting in Wondra flour and deep fry at 375°F until crispy, or about 2 minutes. Remove and season with salt. Serve with a small dish of sambal aioli.