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Pan Roasted Butterfish with Seared
Ginger, Scallions and Soy Broth
Chef Andre Guerrero of Max Restaurant - Sherman Oaks, CA
Adapted by StarChefs
Yield: 6 Servings
Ingredients:
Soy Broth:
- ¼ cup soy sauce
- ¼ cup Thai fish sauce
- 2 cups unsalted chicken stock
- 1 teaspoon sugar
Butterfish:
- Canola oil, as needed
- 6 (7-ounce) portions butterfish (or black cod)
- ½ cup canola oil
- 1 cup fresh ginger, thinly sliced
- 1 cup scallions, thinly sliced
- Cilantro sprigs, for garnish
Method:
For soy broth:
Combine broth ingredients in a small saucepan. Bring to a boil and
keep warm.
For butterfish:
Preheat oven to 350°F. In a nonstick sauté pan add a
small amount of canola oil. Heat over medium-high heat. Place fish
in hot skillet and sear until lightly browned; flip and sear other
side. Remove pan from stovetop and place in oven for about 5 minutes.
Meanwhile, heat another sauté pan on high heat and add ½
cup of canola oil. When oil begins to smoke, add ginger and scallions
and sauté for about 30 seconds.
Remove fish from oven and transfer pieces to 6 shallow bowls. Place
one heaping Tablespoon of ginger-scallion mixture on top of each
fish. Pour about 3 ounces of broth into bowls. Garnish with cilantro
sprigs and serve with steamed rice.
Wine Pairing:
A rich Alsatian Pinot Gris such as the Willm Pinot Gris Alsace Curée
Reserve 2000.
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