Sturgeon Szechuan

Recipe by P48422
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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    teaspoons sesame oil
  • 4
    tablespoons clarified butter
  • flour (for dusting)
  • 4
    (6 ounce) white sturgeon fillets (skin off)
  • 12
    teaspoon minced garlic
  • 12
    teaspoon minced ginger
  • 12
    lemon, juice of
  • 13
    cup sake or 1/3 cup dry sherry
  • 34
    cup teriyaki sauce (see below)
  • chopped peanuts
  • Teriyaki Sauce
  • 4
    teaspoons minced garlic
  • 2
    teaspoons minced ginger
  • 1
  • 23
    cup sake or 2/3 cup dry sherry
  • 2
    lemons, juice of
  • 12
  • 2 -3
    tablespoons honey
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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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