Last year I went on a trip to the West Coast and ate sturgeon for the first time. It is incredible! I ate at a restaurant called The Ark on Long Beach peninsula several times, and this was the sturgeon I enjoyed there. This dish is fantastic, and really easy to make. If you don't have sturgeon, I think any firm fleshed white fish would work.
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Units: US | Metric
- 1 1/2 teaspoons sesame oil
- 4 tablespoons clarified butter
- flour (for dusting)
- 4 (6 ounce) white sturgeon fillets (skin off)
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 1 pinch red pepper flakes
- 1/2 lemon, juice of
- 1/3 cup sake or 1/3 cup dry sherry
- 3/4 cup teriyaki sauce (see below)
- chopped peanuts
- 1Heat the sesame oil and the butter until hot.
- 2Dust the fillets with flour.
- 3Pan fry until light brown on both sides.
- 4Add the garlic, ginger and red pepper flakes.
- 5Cook until the garlic just starts to brown.
- 6Squeeze the lemon juice over the sturgeon and de-glaze the pan with the sake.
- 7Add the teriyaki sauce and reduce until caramelized.
- 8(If the sauce appears to break as it reduces, add a tablespoonful of sake or sherry).
- 9Garnish with chopped peanuts.
- 10Teriyaki Sauce: Mix all ingredients together; will keep in the refrigerator for up to a month; before using, stir up from the bottom.
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Nutritional Facts for Sturgeon Szechuan
Serving Size: 1 (449 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 610.8
- Calories from Fat 181
- Total Fat 20.1 g
- Saturated Fat 9.1 g
- Cholesterol 132.6 mg
- Sodium 6198.5 mg
- Total Carbohydrate 54.8 g
- Dietary Fiber 0.8 g
- Sugars 44.1 g
- Protein 39.0 g