Sturgeon Szechuan
- Reviews 3
Ready In: 35 mins
Serves: 4
Ingredients
- 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
Teriyaki Sauce
- 4 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 cup soy sauce
- 2⁄3 cup sake or 2⁄3 cup dry sherry
- 2 lemons, juice of
- 1⁄2 cup brown sugar
- 2 -3 tablespoons honey
Directions
- Heat the sesame oil and the butter until hot.
- Dust the fillets with flour.
- Pan fry until light brown on both sides.
- Add the garlic, ginger and red pepper flakes.
- Cook until the garlic just starts to brown.
- Squeeze the lemon juice over the sturgeon and de-glaze the pan with the sake.
- Add the teriyaki sauce and reduce until caramelized.
- (If the sauce appears to break as it reduces, add a tablespoonful of sake or sherry).
- Garnish with chopped peanuts.
- Teriyaki 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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